Healthy Chicken Salad

Make the shredded chicken (skip for pre-cooked chicken): If the chicken breasts are not already butterflied, place your hand flat over the top of each breast and use a sharp knife to carefully slice it horizontally. Unfold the breast like a book, then cut along the fold to separate the two halves. Add 6 cups water to a pot and stir in 2 teaspoons kosher salt . Bring to a boil, then add the chicken. Boil until the internal temperature reaches 165°F and the center is no longer pink, about 7 to 10 minutes. Remove the chicken to a plate and allow it to rest for 5 minutes. Once it is cool enough to touch, use your fingers to tear the chicken into shreds.

Stir together the dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, white wine vinegar, dill, oregano, kosher salt , and several grinds of freshly ground black pepper.

Make the salad: Add the shredded chicken, celery, red onion, and pickles to the bowl with the dressing. Stir until everything is evenly coated. Taste and add more kosher salt and black pepper as desired. Serve immediately, or refrigerate until ready to eat. Leftovers last for 3 to 4 days refrigerated.