Step 1

In a large mixing bowl, combine the shredded or diced chicken with Greek yogurt, Dijon mustard and lemon juice. Mix well until the chicken is evenly coated with yogurt.

Step 2

Add diced celery into the bowl with chicken, then stir to combine.

Step 3

Season the low calorie chicken salad with salt and pepper to your likings.

Step 4

Seal the bowl with wrapping paper or place in a food container and refrigerate for at least 1 hour. If properly sealed, the chicken salad will last for up to 3 days.

Step 5

Serve with a sprinkle of chopped dill if you desire.