Best Chicken Salad

5 servings


30 minutes

total time


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


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.


Serving Size




Total Fat

20 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat

0 g


141 mg


1301 mg

Total Carbohydrate

6 g

Dietary Fiber

1 g

Total Sugars

2 g


49 g

5 servings


30 minutes

total time
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