Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 lemon, halved
  • 2 cloves garlic, smashed
  • 0.5 cup high-quality mayonnaise
  • 3 tbsp plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 0.5 tsp celery salt
  • 0.25 tsp black pepper
  • 1 cup celery, finely diced
  • 0.25 cup red onion, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, minced

Instructions:

  1. Place chicken breasts in a saucepan and cover with chicken broth, lemon halves, and smashed garlic. Bring to a bare simmer over medium-high heat.
  2. Immediately reduce heat to low, cover, and cook for 10-12 minutes until the internal temperature reaches 165°F (74°C). Remove chicken, let it rest, then dice into 1/2-inch cubes.
  3. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, celery salt, and black pepper until the texture is silky and uniform.
  4. Add the cooled, diced chicken to the dressing bowl. Fold in the diced celery, minced red onions, dill, and chives using a spatula to ensure even coating without over-mixing.