Dice the cucumber into 1/4-inch pieces and finely mince the red onion—I like to mince the onion quite small so it distributes evenly throughout the salad without overpowering any single bite. Chop the fresh dill, crumble the feta cheese, and chop the olives. Having everything prepped and ready before mixing ensures you can combine everything efficiently and the onion flavor stays bright rather than breaking down from sitting out too long.

In a large mixing bowl, whisk together the mayonnaise, greek yogurt, lemon juice, dijon mustard, garlic powder, and greek seasoning until smooth and well combined. The mayonnaise and yogurt create a rich, creamy base while the lemon juice and mustard add brightness and depth. I find whisking these ingredients first ensures the dressing is perfectly emulsified before adding the delicate proteins and vegetables.

Add the canned chicken (drained if packed in liquid) to the dressing base and gently fold until fully coated. Then fold in the diced cucumber, minced red onion, crumbled feta, olives, and fresh dill, using a gentle hand to keep the feta chunks intact and the cucumber crisp. The salad is ready to serve immediately, or you can refrigerate it for up to 3 days—the flavors actually meld beautifully as it sits.