We'd argue that our balance of add-ins here is the pinnacle, but once you nail the chicken and the dressing, you can feel free to spread your wings and give it your own personal flair. Whatever you add, chicken salad is just as perfect eaten on its own as it is piled on a croissant with a side of pasta salad at a BBQ, or dolloped on a bed of leafy greens at brunch.
Ingredients
Ingredients
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
Directions
Step 1
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.
Step 2
Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
Step 3
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.