Begin by removing the skin from the rotisserie chicken and shredding the chicken meat into bite-sized pieces.

Dice the onion and finely chop the celery, then slice the pickles into small chunks; add to the bowl with the shredded chicken along with freshly chopped dill.

In a separate bowl, combine mayonnaise and Dijon mustard until smooth, then fold this dressing into the chicken and vegetable mixture.

Sprinkle salt and pepper over the mixture and gently toss together to ensure even coating without breaking apart the chicken.

Refrigerate the salad for at least 30 minutes to allow flavors to meld; it can be served immediately if prepared cold.

Serve chilled over a bed of lettuce, in a sandwich, or alongside crisp crackers, garnishing with additional dill if desired.