Best Chicken Salad

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

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. finely chopped fresh parsley

1 tbsp. plus 1 1/2 tsp. finely chopped fresh dill

1 tbsp. grainy or smooth Dijon mustard

1/2 tsp. finely grated lemon zest

2 tbsp. fresh lemon juice

2 celery ribs, finely chopped

1 small red onion, finely chopped

1/4 c. finely chopped dill pickles (from about 2 spears)

3/4 tsp. freshly ground black pepper

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.

Nutrition

• Calories: 401
• Lipides Totaux: 20 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 141 mg
• Sodium: 1286 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 2 g
• Protéines: 49 g