Meanwhile, cut the pickles 2mm thick slices. Peel and chop the red onion. Chop the fresh dill.
In a bowl, beat the Greek yogurt with 2 pinches of salt and chopped dill. Then add the chicken, pickles and onions. Mix and cover with plastic film. Refrigerate for at least 1 hour for the flavours to develop.
Mix again before serving. Some water may appear on the sides, it's normal, you just give a little mix and it will be fine. Season if necessary.
Serve the tavuk as a starter or appetizer with Lebanese flat bread, pita or blinis. The tavuk keeps 3 days in the fridge in an airtight container.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/tavuk-salata/