For the chicken: chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil and once boiling, carefully place the chicken into the boiling water. Turn the heat down to medium high. Let cook for about 8 to 9 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove from the heat, drain and set aside.**

Using your stand mixer fitted with the flat beater attachment, place your cooked chicken into the stand mixer and starting at a low speed, let the mixer go, then slowly increase the speed to high and your chicken should be all shredded up (like the photo above) in about 30 seconds. If you don't have a stand mixer, shred up your chicken using two forks, or simply chop up with a knife. Set aside.

Using a large mixing bowl, combine the Greek yogurt, dijon mustard, lemon juice, sugar, garlic powder and salt and pepper. Whisk until smooth. Taste and adjust any seasonings as needed.

Add in the diced red onions, celery and chopped bread and butter pickles or sweet pickled relish*** (if using), and the shredded chicken. Mix until everything is combined and everything is nicely coated in the dressing mixture. Taste one more time and season with more salt and pepper if needed.

Transfer your chicken salad to a bowl (covered) or airtight container with lid and chill in the refrigerator for at least 30 minutes so that the flavor can meld together. MAKE AHEAD: if you are making this chicken salad for an event, brunch or lunch, you can make in advance and chill in the fridge overnight. The chicken salad tastes even better the next day! Enjoy in a sandwich, with some greens, with crackers or just on its own!