Simple Chicken Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 1 cup full-fat mayonnaise
• 1/3 cup sour cream
• 2 ribs celery, finely diced
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• Salt to taste
• Black pepper to taste

Instructions

1. 1

   Place the chicken breasts in a single layer in a large skillet or pot. Cover them with cold water by about an inch. Add a generous pinch of salt.

2. 2

   Bring the water to a gentle simmer over medium heat. Do not let it boil hard. Once simmering, reduce the heat to low, cover the pot, and cook for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F.

3. 3

   Remove the chicken from the water and let it rest on a cutting board for 5 minutes.

4. 4

   Using two forks, shred the chicken into bite-sized pieces. Let the shredded chicken cool completely to room temperature.

5. 5

   While the chicken cools, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, garlic powder, and a generous pinch of salt and pepper in a large bowl. Taste and adjust seasoning.

6. 6

   Add the cooled, shredded chicken, finely diced celery, and fresh dill to the bowl with the dressing. Fold everything together gently with a rubber spatula until every piece of chicken is coated. Taste again and adjust salt and pepper.

7. 7

   Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.