In a large mixing bowl, combine 2 cups of shredded chicken, ½ cup of finely chopped onions, and 1 cup of diced dill pickles. Stir gently until well blended.

In a separate bowl, whisk together ½ cup of Greek yogurt, ¼ cup of mayonnaise, 2 tablespoons of relish, and 1 teaspoon of mustard. Add chopped chives and dill, along with salt and pepper. Mix until smooth.

Pour the dressing over the chicken mixture and gently toss everything together until evenly coated.

Taste your salad and adjust the seasoning as needed before chilling.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.

Serve on croissants, toasted bread, or in lettuce cups. Enjoy!