01 - In a medium mixing bowl, combine shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, celery, red onion, dill, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture is creamy and well-blended.
02 - Wash and dry the cucumbers thoroughly. Using a mandoline slicer or vegetable peeler, slice cucumbers lengthwise into long, thin ribbons. Aim for approximately 16 even slices that are pliable enough to roll without tearing.
03 - Place a cucumber ribbon flat on a clean work surface. Spread about 1 1/2 tablespoons of chicken salad mixture evenly along one short end. Top with a few julienned carrots if using for added crunch and color.
04 - Gently roll the cucumber ribbon tightly around the filling, starting from the end with the chicken salad. Place each roll seam side down on a serving platter to prevent unrolling.
05 - Repeat the rolling process with remaining cucumber ribbons and chicken salad until all filling is used. Arrange rolls neatly on the serving platter.
06 - Serve immediately for optimal freshness, or cover and refrigerate for up to 2 hours before serving. For longer storage, the chicken salad can be prepared separately and assembled just before serving to maintain cucumber crispness.