Classic Chicken Salad

Ingredients

• cooking spray
• 2 pounds skinless , boneless chicken breast halves
• 1 teaspoon kosher salt , divided
• 0.75 teaspoons ground black pepper , divided
• 0.75 teaspoons onion powder
• 1 cup mayonnaise , or more to taste
• 0.5 cups sour cream
• 0.25 cups sweet relish
• 3 stalks green onions , white and light green parts only
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• 0.5 cups finely chopped celery

Instructions

1. 1

   Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.

2. 2

   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.

3. 3

   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).

4. 4

   Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.