Bring water to a boil on your stove top. Cook asparagus for 5 minutes, then immediately run the asparagus under cold water. This will result in perfectly al dente asparagus.
Steam sugar snaps peas over the stove top and cook the chicken.
In a bowl, mix chicken, seasonings, herbs, Greek yogurt, mayonnaise and lemon juice together. Fold in asparagus and sugar snap peas.
Refrigerate the chicken salad until you are ready to eat it. Serve it with crackers, bread or over salad.