Recipe: Best Chicken Salad
Description: Our best chicken salad recipe combines tender poached chicken breast with celery, red onion, mayo, Greek yogurt, and tons of fresh herbs. 
Ingredients: [{"text": "2 lb. boneless, skinless chicken breasts (3 to 4)"}, {"text": "6 c. low-sodium chicken broth or water"}, {"text": "2 tbsp. seasoned salt (such as Lawry\u2019s) or kosher salt, divided"}, {"text": "1/3 c. full-fat Greek yogurt"}, {"text": "1/3 c. mayonnaise"}, {"text": "2 tbsp. chopped fresh parsley"}, {"text": "1 tbsp. plus 1 1/2 tsp. chopped fresh dill"}, {"text": "1 tbsp. grainy or smooth Dijon mustard"}, {"text": "1/2 tsp. finely grated lemon zest"}, {"text": "2 tbsp. fresh lemon juice"}, {"text": "2 stalks celery, chopped"}, {"text": "1 small red onion, chopped"}, {"text": "1/4 c. chopped dill pickles (about 2 spears)"}, {"text": "3/4 tsp. freshly ground black pepper"}]
Instructions: In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.&nbsp;
Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
Cut chicken into 1/4" cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 teaspoons salt and mix until well combined.&nbsp; &nbsp;
