Classic Chicken Salad

Ingredients

• cooking spray (1 pinch)
• skinless boneless chicken breast halves (2 pounds)
• kosher salt (1 teaspoon)
• ground black pepper (0.75 teaspoon)
• onion powder (0.75 teaspoon)
• mayonnaise (1 cup)
• sour cream (0.5 cup)
• sweet relish (0.25 cup)
• green onions (3 stalks)
• chopped fresh parsley (2 tablespoons)
• Dijon mustard (1 tablespoon)
• lemon juice (1 tablespoon)
• dried dill weed (1 teaspoon)
• finely chopped celery (0.5 cup)

Instructions

1. Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
2. Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
3. Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
5. Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
6. Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
7. Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
8. Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 296
• fat: 22 g
• sats: 5 g
• carbs: 4 g
• fibre: 0 g
• protein: 20 g
• salt: 0.457 g