Classic Chicken Salad
Ingredients
- cooking spray
- 2 lbs skinless boneless chicken breast halves
- 1 tsp kosher salt divided
- ¾ tsp ground black pepper divided
- ¾ tsp onion powder
- 1 cup mayonnaise or more to taste
- ½ cup sour cream
- ¼ cup sweet relish
- 3 stalks green onions white and light green parts only, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp dried dill weed
- ½ cup finely chopped celery
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- 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.
- 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).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- 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.
- 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.
- 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.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
