Begin by shredding or chopping 3 cups of rotisserie chicken into a large mixing bowl.

In a separate bowl, combine ⅓ cup of plain Greek yogurt with ⅓ cup of mayonnaise, 2 tablespoons of mustard, and the zest and juice of 1 fresh lemon. Whisk until smooth.

Add ¾ cup of roughly chopped dill pickles, ½ cup of finely chopped celery, and 1 bunch of finely chopped fresh dill to the chicken. Fold gently.

Pour the creamy dressing over the chicken and vegetable mixture, stirring carefully until well coated. Season with salt to taste.

Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Serve in low-carb wraps, sandwiches, or as a dip with crackers.