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Add 3 cups shredded rotisserie chicken to a large bowl
Add finely diced celery stalks, Persian cucumbers, red onion, thinly sliced green onions, chopped arugula, and torn fresh mint to the bowl
Toss lightly so everything is evenly distributed before adding the dressing
In a separate bowl, mix together Greek yogurt, mayo, Dijon mustard, pickle juice, garlic powder, oregano, salt, pepper, and olive oil
Shake or whisk the dressing until smooth and taste and adjust salt if needed
Pour the dressing on top of the chicken mixture
Fold everything together gently from the bottom up until just coated
Taste and adjust with more salt or cracked pepper if needed
Finish with an extra small sprinkle of mint and arugula for a fresh pop on top
Serve with crackers, lettuce cups, wraps, or toasted sourdough and avocado