Dale’s Perfect Chicken Salad
Serving Size:
4-6
 
Ingredients
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 Tbsp. Dale’s Perfect Chicken Seasoning, divided
  • 2 bone-in, skin-on chicken breasts, about 1 3/4 lbs. total weight
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1 large lemon, zested and juiced
  • 1/4 tsp. freshly ground black pepper
  • 3/4 cup finely chopped celery
  • 3/4 cup roasted, unsalted almonds, coarsely chopped
  • 3 Tbsp. chopped fresh parsley
Directions
  1. Combine broth, water, and 1 1/2 tablespoons Dale’s Perfect Chicken seasoning in a large pot over high heat. Add chicken breasts and bring to a boil. Once boiling, turn heat to medium low and cook chicken uncovered for about 20-25 minutes, or until thickest part of breasts registers 165°F on a meat thermometer.
  2. Once chicken is cooked, remove pot from heat and allow all contents to cool to room temperature. This should take about 30-40 minutes, and ensures that the chicken is tender, flavorful and juicy once ready to use. Strain chicken from broth and retain broth for another use. (This would be delicious for making soup!)
  3. Remove skin and bones from chicken and discard. Shred meat coarsely by hand or chop. You should have about 2 1/2 packed cups of shredded chicken.
  4. In a medium bowl, combine mayonnaise, sour cream, lemon zest and 1 tablespoon lemon juice, pepper and remaining Dale’s Perfect Chicken seasoning; whisk or stir to blend.
  5. Add shredded chicken, celery, almonds and parsley to mayonnaise mixture; stir to blend ingredients. Adjust seasoning as desired, and chill until ready to serve.