This is one recipe I like to make in large quantities for the weekend. It stores well and the family always has a healthy option - it’s a win, win!
- 3 organic or pasture-raised boneless, skinless chicken breasts (about 2 pounds)
- Zest and juice of 1 lemon
- 1/2 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt (optional)
- 1 tablespoon Dijon mustard
- 1 stalk celery, chopped
- 1/2 cup pecans, almonds, or walnuts, chopped and toasted
- 1/4 cup chopped fresh chives
- 1 1/2 tablespoons sesame seeds
- 1/2 cup dried apricots, chopped (optional)
- Brine chicken if desired (optional): Make brining liquid by dissolving 1/4 cup salt into 1 quart of water. Place chicken breasts in brine for 15–30 minutes.
- Remove from brine and pat dry. Discard brine.
- Cover chicken with cold water in a deep skillet or medium-size pot and add 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken and let cool.
- Place lemon zest and juice into a large bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, sesame seeds, ½ teaspoon salt, and pepper to taste. Add the apricots, if using.
- Dice the chicken into small pieces and toss in with the dressing.
- Serve with salad.