Begin by shredding or cubing your cooked chicken; rotisserie chicken works wonderfully. In a large mixing bowl, combine the chicken with diced dill pickles and sliced green onions. Set aside.

In a medium bowl, blend together softened cream cheese and mayonnaise using a hand mixer until smooth and creamy. Gradually add dill pickle juice, dried dill, garlic powder, salt, and black pepper. Mix until combined.

Pour the creamy dressing over the chicken and vegetable mixture. Gently stir until everything is coated with the dressing.

Cover and refrigerate for 1-2 hours to let flavors meld together.

Once chilled, give the salad a good stir and serve on toasted bread, in lettuce wraps, or with crackers.