In a blender, combine mayo, plain Greek yogurt, fresh basil, minced garlic, extra virgin olive oil, lemon juice, lemon zest, cumin, and a pinch of sea salt and black pepper. Blend on high until smooth and creamy, about 30 seconds.

While the dressing blends, remove the meat from the rotisserie chicken, discarding the skin and bones. Shred the chicken into bite-sized pieces.

Add the shredded chicken to a bowl along with diced celery and chopped red onion. Pour the lemon basil dressing over and fold all ingredients until evenly coated.

Cover the bowl and refrigerate the salad for at least 30 minutes. Serve as a filling in wraps, atop mixed greens, or alongside fresh vegetables.