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Chicken Salad

A creamy yet balanced chicken salad featuring perfectly poached chicken, flavorful herbs, and a light dressing that brings crunchy texture and fresh taste in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts about 3 to 4 pieces
  • 6 cups low-sodium chicken broth or water
  • 2 tablespoons seasoned salt like Lawry’s or kosher salt, divided
Dressing Ingredients
  • 1/3 cup full-fat Greek yogurt
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1.5 teaspoons fresh dill, finely chopped
  • 1 tablespoon Dijon mustard grainy or smooth
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
Crunch Ingredients
  • 2 stalks celery, finely chopped
  • 1 small red onion, finely chopped
  • 1/4 cup chopped dill pickles from about 2 pickle spears
  • 3/4 teaspoon freshly ground black pepper

Method
 

Cooking Chicken
  1. Place the chicken, broth (or water), and 1 tablespoon plus 1 1/2 teaspoons of the salt in a large pot over medium-high heat. Bring it all to a boil, then lower the heat to medium. Cover and simmer until the chicken is fully cooked - about 10 minutes. Once done, move the chicken to a cutting board and let it rest for 5 minutes.
Making the Dressing
  1. While the chicken is cooling, mix together the Greek yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a large bowl. Stir until smooth and well combined.
Combining Ingredients
  1. Cut the rested chicken into 1/4-inch cubes, then add it to the bowl with the yogurt mixture. Toss to coat evenly. Add the celery, red onion, pickles, black pepper, and the remaining 1 1/2 teaspoons of salt. Stir everything together until well mixed.

Notes

Chilling the chicken salad before serving enhances the flavors. It can be made ahead of time, and it stays fresh for up to 2-3 days in a sealed container in the refrigerator.