Description
A delightful deli chicken salad featuring tender chicken, creamy dressing, and crunchy vegetables, perfect for sandwiches or on its own.
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breast
- 1 heaping cup Greek yogurt (or mayo as a substitute)
- 1 heaping tablespoon Dijon mustard
- 1/4 cup fresh lemon juice (or juice from 1 large lemon)
- 1/2 teaspoon sugar (optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/4 cup chopped bread and butter pickles (optional)
Instructions
- Chop the chicken breasts into 2 to 3 inch pieces.
- Bring a pot of water to a boil, add chicken, reduce heat, and cook for about 8 to 9 minutes until the internal temperature reaches 165°F.
- Remove chicken, drain, and let it cool.
- Shred the chicken using a stand mixer or two forks.
- In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, sugar, garlic powder, salt, and pepper until smooth.
- Add diced red onion, celery, pickles (if using), and shredded chicken to the dressing; mix well.
- Refrigerate the chicken salad for at least 30 minutes before serving.
Notes
For best flavor, refrigerate overnight before serving. Garnish with fresh herbs for an appealing presentation.
