Preheat the oven to 400F, line a baking sheet with aluminum foil and coat it with non stick spray.
Sprinkle salt and pepper on both sides of the chicken breast and place it on the baking sheet.
Bake in the oven for 25 minutes or until the internal temperature registers at 165F.
Let the chicken breast cook and then shred it using two forks.
Place the shredded chicken in a bowl and add in chopped red onion and walnuts.
Add in fresh dill, green onions, tarragon, celery and raisins (if using). Mix all the ingredients together.
To make the dressing, mix Greek yogurt, dijon mustard, paprika, cumin and salt in a bowl.
Mix the dressing with the chicken salad. Taste and add more salt if needed.