In a large mixing bowl, combine ¼ cup light mayo, ½ cup plain non-fat Greek yogurt, 3 tablespoons balsamic vinegar, and a sprinkle of garlic powder, onion powder, and Italian seasoning. Whisk until smooth and creamy, about 2–3 minutes.

Introduce 2 cups of shredded cooked chicken breast, along with ½ cup finely chopped red onion, 1 cup halved cherry tomatoes, and 1 cup mini mozzarella balls. Gently fold together for 1–2 minutes until evenly coated with dressing.

Add ¼ cup freshly chopped basil and fold it gently for about 30 seconds to ensure even distribution without bruising the basil.

Serve your salad over a bed of arugula or portion into wraps or buns. For later enjoyment, refrigerate in glass containers, covered.