Classic Chicken Salad with Fresh Herbs

Step 1

Add the raw chicken breast to the bottom of a large pot.

Step 2

Add the salt, peppercorns, smashed garlic cloves, and bay leaves.

Step 3

Cover the chicken with cold water.

Step 4

Place the lid on the pot, and bring the water to a boil.

Step 5

Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.

Step 6

Remove the chicken to a cutting board to cool.

Step 7

Chop or shred the chicken.

Step 8

Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.

Step 9

Chop the onion, celery, scallions, and parsley.

Step 10

Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the lemon juice, dijon, celery seed, poppy seeds, and salt, and whisk together to form a dressing.

Step 11

Fold in the cooked chicken and the diced onion, celery, scallions and parsley.

Step 12

Taste for seasoning.