Ingredients

Chicken

• 1.5 kg (3.3 lb) boneless, skinless chicken breasts
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried parsley
• ½ tsp paprika
• 2–3 tbsp olive oil
• Water or chicken stock, as needed

Creamy dressing

• 1½ cups mayonnaise
• ¾ cup Greek yogurt or sour cream
• 2 tbsp Dijon mustard
• 1½ tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• ½ tsp black pepper
• ½–1 tsp salt, to taste
• 1–2 tsp honey or sugar, optional

Add-ins

• 1–1½ cups finely chopped green onions/scallions
• ½ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh dill, optional
• ½ cup finely diced celery, optional
• ½ cup finely diced cucumber or pickles, optional

Method

1. Cook the chicken

1. Pat the chicken dry.
2. Season with salt, pepper, garlic powder, onion powder, paprika and parsley.
3. Heat the olive oil in a large pan over medium heat.
4. Add the chicken and cook for about 5–7 minutes per side, depending on thickness.
5. Add a splash of water or chicken stock, cover, and cook until the chicken reaches 74°C / 165°F internally.
6. Rest for 5–10 minutes.

Alternative: Poach the chicken gently in seasoned chicken stock until cooked through.

2. Shred

While still slightly warm, shred the chicken very finely using two forks, a stand mixer on low, or your hands once cool enough to handle.

For the texture in your picture, shred it quite finely rather than leaving large chunks.

3. Make the dressing

Whisk together:

• mayonnaise
• Greek yogurt/sour cream
• Dijon
• lemon juice
• vinegar
• garlic powder
• onion powder
• dill
• pepper
• salt
• honey/sugar, if using

Taste and adjust. You want it creamy, slightly tangy and savory.

4. Combine

Add the shredded chicken, green onions, parsley and optional vegetables to a large bowl.

Pour in the dressing gradually and mix thoroughly.

If it looks too thick, add 1–2 tablespoons of milk, chicken stock or additional yogurt at a time.

If it looks too loose, add more shredded chicken.

5. Chill

Cover and refrigerate for at least 1 hour, preferably 2–3 hours.

The flavor improves considerably after chilling.

 For the exact look in the photo

I’d keep the mixture fairly simple:

Chicken + mayonnaise + Greek yogurt + green onion + parsley + dill + garlic + onion powder + black pepper + lemon juice.

Skip large pieces of celery, cucumber or pickles if you want that very smooth, pale appearance shown in the photo.

For an especially fluffy texture, shred the chicken while warm and mix it with the dressing before the chicken becomes completely cold.

Suggested batch quantities for 7 containers

If your containers are approximately 500–600 ml each, make roughly:

• 1.5–1.8 kg cooked shredded chicken
• 2–2½ cups mayonnaise
• 1 cup Greek yogurt
• 1½–2 cups green onions/herbs

That should give you approximately 7–8 full containers, depending on container size.

 Nut & Allergy Information

Nuts: None in the basic recipe.

This recipe does not require peanuts, tree nuts, almonds, cashews, walnuts, pistachios, etc.

However, check the labels of:

• mayonnaise
• Greek yogurt
• mustard
• seasonings

for your particular brand, especially if preparing this for someone with a severe nut allergy. Avoid cross-contamination from shared utensils, cutting boards and containers.

Other allergens: Mayonnaise can contain egg; Greek yogurt contains milk. Mustard is also a potential allergen for some people.

 Approximate nutrition

Assuming 12 servings and the ingredients above:

These are estimates; the actual values depend heavily on the mayonnaise, yogurt and amount of dressing used.

Serving ideas: sandwich filling, tortilla/wrap filling, lettuce cups, crackers, croissants, or simply served cold as a high-protein salad.