Begin by opening your canned chicken and draining it thoroughly in a colander. Use a clean kitchen towel or paper towels to gently pat the chicken dry.

In a large mixing bowl, add the drained chicken, diced dill pickles, finely chopped red onion, and celery. Stir gently to combine.

In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and a dash of kosher salt.

Pour the creamy dressing over the chicken mixture, using a spatula to fold everything together until evenly coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container, then refrigerate for at least 30 minutes before serving.