Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 bay leaf
  • 2 stalks celery, finely diced
  • 1/2 cup red onion, minced
  • 1 medium Granny Smith apple, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp garlic powder

Instructions:

  1. Place chicken breasts in a pot and cover with water by one inch. Add salt and the bay leaf.
  2. Bring to a gentle simmer for 12–15 minutes until the internal temperature reaches 165°F (74°C). Note: Avoid a rolling boil, or the meat will toughen.
  3. Remove from heat, let rest for 5 minutes, and shred the meat using two forks.
  4. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, and garlic powder until the texture is velvety and smooth.
  5. In a large mixing bowl, combine the cooled shredded chicken, diced celery, red onion, and apple.
  6. Pour the dressing over the mixture and fold gently with a spatula until fully coated.
  7. Stir in the fresh parsley and dill.
  8. Chill in the refrigerator for 1 hour until cold and aromatic to allow flavors to develop.