Dice the cucumber, finely mince the red onion, chop fresh dill, crumble the feta cheese, and chop olives. Remove cucumber seeds.

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

Fold the well-drained canned chicken into the dressing mixture using a spatula to coat evenly.

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

Serve immediately or refrigerate for about 30 minutes to let flavors meld.

Serve on lettuce wraps or mixed greens, drizzled with olive oil and balsamic vinegar.