Heather's Dill Pickle Chicken Salad

INGREDIENTS

2 cups rotisserie chicken breast* or other cooked chicken (300g)
2 hard-boiled eggs chopped (75g)
1 ½ cup celery chopped fine (150g), fennel works too
1 ½ cup dill pickles chopped (200g)
½ cup green onion chopped (60g)
¼ cup sweet relish (60g)
2-3 Tbsp dill chopped (8g)
2 Tbsp low-fat mayo (30g) (can omit if desired)
3 Tbsp non-fat Greek yogurt (45g)
1 Tbsp red wine vinegar (15g)
1 Tbsp mustard (15g)
Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients from chicken to dill.
2. Make a quick dressing by whisking Mayo, Greek yogurt, vinegar, and mustard. Mix dressing in salad and add salt and pepper to taste. 
3. Eat on rice cakes, corn thins, crackers, a bed of spinach … wrapped in lettuce or build a sandwich!