Best Chicken Salad
×Category: Sides Ingredients | Type: Salads | Servings: 5 | By: The Mikey
Protein 35g • Carbs 5g • Fat 20g • 350 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Our best chicken salad recipe combines tender poached chicken breast with celery, red onion, mayo, Greek yogurt, and tons of fresh herbs.
Ingredients
- Chicken Breasts (Boneless, Skinless, 3 to 4): 2 Lbs.
- Low-Sodium Chicken Broth Or Water: 6 Cup
- Seasoned Salt Or Kosher Salt (Divided, such as lawrys): 2 TBSP
- Full-Fat Greek Yogurt: 1/3 Cup
- Mayonnaise: 1/3 Cup
- Fresh Parsley (Chopped): 2 TBSP
- Fresh Dill (Chopped): 1 TBSP
- Fresh Dill (Chopped): 1 1/2 TSP
- Grainy Or Smooth Dijon Mustard: 1 TBSP
- Lemon Zest (Grated): 1/2 TSP
- Fresh Lemon Juice: 2 TBSP
- Celery Ribs (Chopped): 2
- Red Onion (Chopped, Small, small): 1
- Dill Pickles (Chopped, from about 2 spears): 1/4 Cup
- Black Pepper (Fresh, Ground): 3/4 TSP
Instructions
- In a large pot over medium-high heat, combine chicken, broth, and 1 Tbsp. plus 1 1/2 tsp. 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 tsp. salt and mix until well combined.
Open this recipe in Recipe Gadget to save, organize, and cook it.