👩🍳 Instructions
-
1
If not already cooked, poach chicken breasts: place in a saucepan, cover with water/broth, bring to a simmer, then cover and cook for 15-20 min until 165°F. Cool and shred/dice.
-
2
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, and lemon zest until smooth.
-
3
In a large mixing bowl, combine the shredded chicken, diced celery, minced red onion, chopped parsley, and chopped dill.
-
4
Pour the prepared dressing over the chicken mixture. Gently fold until all ingredients are thoroughly coated.
-
5
Taste and season with salt and black pepper as needed. For best flavor, cover and refrigerate for at least 30 minutes before serving.
💡 Notes
Serve on whole-grain bread, in lettuce wraps, or with crackers. For a milder red onion flavor, soak it in cold water for 10 minutes before adding. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
32g
Total Fat
20g
Saturated Fat
4g
Carbs
8g
Fiber
1g
Sugar
3g
Sodium
480mg
Cholesterol
80mg
