Ingredients:

  • 2 large boneless skinless chicken breasts (approx. 500g)
  • 1 lemon, halved
  • 2 cloves garlic, smashed
  • 1 tsp sea salt
  • Water to cover
  • 2 stalks celery, finely diced (approx. 100g)
  • 3 green onions, thinly sliced (approx. 30g)
  • 1/4 cup slivered almonds, toasted (approx. 30g)
  • 1/2 cup high-quality mayonnaise (approx. 115g)
  • 2 tbsp plain full-fat Greek yogurt (approx. 30g)
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh dill or parsley, chopped

Instructions:

  1. Place chicken, garlic, lemon halves, and salt in a saucepan. Cover with cold water by one inch. Bring to a simmer over medium heat, then immediately reduce to low. Cook until the internal temperature reaches 165°F (74°C), approximately 12-15 minutes. Remove and let rest until cool enough to handle.
  2. Cut the cooled chicken into 1/2 inch cubes.
  3. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, black pepper, and fresh herbs until velvety. Gently fold in the cooled diced chicken, diced celery, sliced green onions, and toasted almonds until every piece is evenly coated.