Start by dicing the cucumber and removing its seeds to keep the salad crisp. Then, finely mince the red onion and chop the fresh dill.

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

Add the drained canned chicken to the dressing mixture. Gently fold the chicken into the dressing using a spatula.

Incorporate the diced cucumber, minced onion, crumbled feta, chopped olives, and fresh dill into the chicken mixture.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes to enhance flavor integration.

Once chilled, give the salad a gentle stir and serve in lettuce wraps or over mixed greens.