Begin by shredding your cooled cooked chicken into bite-sized pieces and place in a large mixing bowl.

Finely chop the dill pickles, celery, and onion, ensuring small enough pieces to blend seamlessly. Pat pickles dry to minimize excess moisture and add to the bowl.

In a separate bowl, whisk together the Greek yogurt and mayonnaise until smooth. Mix in the sweet relish, mustard, chives, dill, and season with salt and pepper.

Pour the prepared dressing over the chicken and vegetable mixture. Toss everything together until well coated.

Taste and adjust seasoning as needed, adding more mustard for tang or sugar for sweetness.

Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor.

Stir before serving. Enjoy in a sandwich, atop lettuce leaves, or with chips.