Prepare your chicken: If you haven't already cooked your chicken, poach, bake, or use a rotisserie chicken. Let it cool completely before dicing into bite-sized pieces. Cold chicken works best for this recipe.

Chop your vegetables: Dice the pickles, celery, and red onion into small, uniform pieces. The key is keeping everything roughly the same size so you get a bit of everything in each bite.

Mix the dressing: In a large bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and pickle juice. Whisk until smooth and creamy. This combination creates a lighter dressing that's still rich and flavorful.

Add seasonings: Stir in the garlic powder, black pepper, and salt. Taste and adjust seasonings as needed. Remember, the pickles add saltiness too, so start conservatively.

Combine everything: Add the chicken, pickles, celery, and red onion to the bowl with the dressing. Fold everything together gently until all ingredients are evenly coated.

Chill and serve: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Garnish with fresh dill if desired.