Start by shredding your cooked chicken. Place the chicken in a large mixing bowl, ensuring it’s cooled to room temperature.

Finely chop the onions and celery, adding to the bowl with chicken accompanied by well-drained and diced dill pickles.

In a separate bowl, combine Greek yogurt, mayonnaise, relish, mustard, chives, and fresh dill. Season with salt and pepper, then whisk until smooth.

Pour the creamy dressing over the chicken and vegetables. Gently fold the mixture until everything is evenly coated.

Taste the salad and adjust seasoning as needed with salt and pepper. Give it another gentle mix.

Cover the bowl and place it in the fridge to chill for at least two hours before serving.