Drain canned chicken and press dry using paper towels.
Shred gently in a large bowl with a fork.
Stir in mayonnaise or yogurt and Dijon mustard until blended.
Add celery, red onion, garlic powder, salt, and pepper.
Mix in any optional add-ins.
Chill for 30 minutes before serving.
Serve in sandwiches, lettuce cups, wraps, or over greens.
