Dice the cucumber into small 1/4-inch pieces, removing the seeds. Finely mince the onion and chop the dill. Crumble the feta cheese and chop the olives.

In a large mixing bowl, combine mayonnaise, Greek yogurt, lemon juice, garlic powder, Dijon mustard, and Greek seasoning, whisking until smooth.

Drain the canned chicken well and gently fold it into the dressing mixture.

Fold in the diced cucumber, minced red onion, crumbled feta, chopped olives, and fresh dill.

Let the salad rest in the refrigerator for at least 30 minutes to allow flavors to meld.

Serve the salad cold in a bowl or lettuce wraps, with crackers or veggie sticks.