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Begin by cooking the skinless, boneless chicken breasts until tender and fully cooked. Shred the chicken into bite-sized pieces.
Dice the celery, red bell pepper, cucumber, and red onion into uniform, bite-sized pieces.
Chop fresh dill finely.
Chop dill pickles into small pieces.
Season the chicken salad mixture with salt and pepper to taste.
In a separate bowl, whisk together fat-free Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, honey (if using), garlic powder, and onion powder.
Gently toss the shredded chicken, diced vegetables, chopped dill, and pickles in a large bowl.
Gradually integrate the dressing into the chicken and vegetable mixture.
Allow the chicken salad to chill in the refrigerator for at least 30 minutes before serving.