Cook and shred chicken breasts (or grab a rotisserie) – you’ll need about two cups. Slice 4-5 green onions. Wash and chop celery into 3-4 inch pieces.
Mix together Greek yogurt, light mayo, sliced green onions, red wine vinegar (or other vinegar/lemon juice), garlic powder, salt, and pepper. Add chicken in and mix unil well incorporated. Cover and refrigerate until ready to use.
Top celery sticks with chicken mixture and slivered almonds. Garnish with fresh dill if desired.