In a large mixing bowl, combine the Greek yogurt, mayonnaise, garlic powder, lemon juice, salt, and freshly ground black pepper. Whisk these ingredients together until smooth and well combined. This creates a flavorful, creamy foundation that will coat all the other ingredients evenly. I like to taste the dressing at this point and adjust the seasoning—it should be tangy and well-balanced before adding the chicken.

Add the cooked shredded chicken and buffalo sauce to the creamy base. Gently fold everything together until the chicken is evenly coated with the dressing and the buffalo sauce is fully incorporated. The sauce will give the salad its signature tangy heat and tie all the flavors together.

Fold in the finely minced red onion, diced celery, sliced green onions, and crumbled blue cheese. Stir gently to distribute all the vegetables and cheese throughout the salad without breaking up the chicken too much. I find that adding the vegetables last helps them stay crisp and prevents them from becoming watery—they'll also stay vibrant when served this way.

Give the salad a final taste and adjust the seasoning if needed—add more salt, pepper, or a splash more lemon juice if desired. Serve immediately on a bed of fresh greens, with crackers, or tucked into bread for sandwiches.