Best Chicken Salad
5 servings
servings30 minutes
total timeIngredients
2 lb. boneless, skinless chicken breasts (3 to 4)
6 c. low-sodium chicken broth or water
2 tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
1/3 c. full-fat Greek yogurt
1/3 c. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. plus 1 1/2 tsp. chopped fresh dill
1 tbsp. grainy or smooth Dijon mustard
1/2 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
2 stalks celery, chopped
1 small red onion, chopped
1/4 c. chopped dill pickles (about 2 spears)
3/4 tsp. freshly ground black pepper
Directions
In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
Cut chicken into 1/4" cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 teaspoons salt and mix until well combined.
Nutrition
Serving Size
-
Calories
402
Total Fat
20 g
Saturated Fat
4 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
141 mg
Sodium
1301 mg
Total Carbohydrate
6 g
Dietary Fiber
1 g
Total Sugars
2 g
Protein
49 g
5 servings
servings30 minutes
total time