In a large mixing bowl, combine shredded cooked chicken, chopped dill pickles, finely chopped onion, and diced celery.

In a separate bowl, whisk together Greek yogurt, mayonnaise, and Dijon mustard until smooth.

Add chopped chives and dill to the dressing, then season with salt and pepper.

Pour the dressing over the chicken mixture and gently toss until well coated.

Taste and adjust seasoning if necessary, then cover the bowl.

Chill the salad in the refrigerator for at least 2 hours before serving.

Give the salad a good stir and serve with croissants, toasted bread, or in lettuce wraps.