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In a high speed blender, add the Greek yogurt, light mayonnaise, cottage cheese, olive oil, pickle juice, mustard, garlic powder, onion powder, salt and pepper and blend until smooth. You may need to use a spatula to scrape down the sides. We just want to be sure the cottage cheese fully blends.
Add the shredded chicken, dill pickles, red onion, and celery to the bowl. Top with the dressing. Stir until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Adjust with salt, pepper or additional pickle juice as needed.
Serve in lettuce wraps, folded in pitas, in whole-grain wraps, with crackers, or as a sandwich filling.