Start by shredding the rotisserie chicken into bite-sized pieces and place it in a large mixing bowl.

In a skillet over medium heat, cook the bacon until crispy, about 8-10 minutes.

Chop the green onion and celery, then add them to the mixing bowl with the crumbled bacon and shredded cheddar cheese.

In a separate small bowl, whisk together mayo, plain Greek yogurt, ranch dressing, garlic powder, onion powder, dill powder, sea salt, and black pepper.

Pour the dressing over the chicken-bacon mixture and gently stir until everything is evenly coated.

Cover the bowl with plastic wrap and refrigerate the Chicken Bacon Ranch Chicken Salad for at least 4 hours before serving.