In a medium bowl, combine nonfat Greek yogurt with reduced fat mayonnaise, fresh dill, and parsley. Squeeze in the juice of one lemon, add onion powder, salt, pepper, and celery seed. Whisk for about 2-3 minutes until smooth.

Add shredded chicken, feta cheese, diced celery, and diced cucumbers to the dressing. Fold in roasted red peppers, black olives, and red onions. Mix until coated.

Taste and adjust seasoning as needed. Consider adding vinegar or more lemon juice if you like tang, or extra celery for crunch.

Cover the bowl or transfer to an airtight container. Refrigerate for at least one hour to meld flavors.

After chilling, stir gently before serving on mixed greens, in pita, or with whole-grain crackers.