Begin by dicing the cucumber and finely mincing the red onion, ensuring you remove the cucumber seeds.

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, and Greek seasoning until smooth and creamy.

Carefully fold the drained canned chicken into the bowl, making sure each piece is well-coated with the dressing.

Gently mix in the diced cucumber, red onion, crumbled feta cheese, chopped olives, and dill until well incorporated.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow flavors to meld.

After chilling, give the salad a quick stir and adjust seasoning if needed. Serve in lettuce wraps or over mixed greens.