In a large bowl, combine the chicken, dill, green onions, celery, salt, pepper, and garlic powder. I’ve found that a fork works best for combining the ingredients.
Add the sour cream and mustard, and stir to combine. Store the chicken salad in the fridge, in a storage container with a lid, or divide the salad into meal prep containers.
Serve the salad with crackers or on bread, or in a tortilla for a wrap (with spinach or lettuce), or on top of a salad. The salad will keep in the fridge for up to 4 days.
Notes
*I like to cook a whole chicken on the weekend to use for meals throughout the week. Another option is to cook 1-2 chicken breasts, or purchase a rotisserie chicken. If you don’t love dill, try another fresh herb. Cilantro would also work well in this salad.