In a medium mixing bowl, whisk together the Greek yogurt, milk, maple syrup, vanilla extract, and salt until the mixture is smooth and fully incorporated.

Stir in the chia seeds using a spatula or whisk until they are evenly distributed.

Let the mixture sit at room temperature for 10 minutes.

Whisk the mixture vigorously a second time to break up any clumps of chia seeds that may have settled.

Portion the pudding into two individual glass jars or airtight containers.

Cover and refrigerate for at least 4 hours, or overnight, until the chia seeds have fully hydrated and the pudding has thickened.

Stir once more before serving cold.