INGREDIENTS
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3 cups cooked and chopped or shredded chicken (leftover, rotisserie or canned work great)
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1/3 cup diced celery
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1/2 cup fat-free plain Greek yogurt
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1/2 cup mayonnaise
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2 tablespoons lemon juice (or white vinegar)
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2 tablespoons fresh dill
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1 teaspoon garlic powder
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1 teaspoon dijon mustard
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper