Add a pinch of salt to 1 1/4 cup of Greek yogurt and stir. Spoon the mixture into a cheese cloth. Set the cheese cloth into a strainer and the strainer over a bowl. Sit it in the fridge and leave it. I start with a relatively thick yogurt to begin with, so it only takes a few hours for the liquid to drain from the yogurt and achieve the thickness I prefer for chicken salad. Thinner yogurt will need to strain longer.
