In a large mixing bowl, combine your cooked and shredded chicken with the finely chopped onions and well-drained, diced dill pickles. Use a spatula to gently fold the ingredients together.

In a separate bowl, whisk together the Greek yogurt, mayonnaise, mustard, finely chopped chives, and dill. Add a pinch of salt and pepper to taste.

Carefully pour the dressing over the chicken and vegetable mixture. Gently fold the dressing into the salad until everything is well coated.

Taste the salad and adjust seasoning if necessary by adding more salt, pepper, or mustard.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the fridge for at least 2 hours or overnight.

Before serving, give the salad a gentle stir and scoop onto croissants, toasted bread, or lettuce.