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Add all ingredients to a large mixing bowl, including the cooked chicken breast, celery, dill pickles, red onion, fresh dill, mayonnaise, Greek yogurt, pickle juice, lemon juice, dijon mustard, garlic powder, salt and pepper.
Mix it all up until everything is well combined.
Serve immediately if your ingredients were cold. If the chicken was warm, it’s best to store the prepared salad for at least 4 hours until well chilled before eating.
Serve with crackers, on bread, in lettuce wraps, or on a croissant.
Store in an airtight container in the fridge for up to 4 days.