| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 35 minutes |
| Servings |
servings
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Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup finely diced apple (skin-on red or green)
- 4-5 slices bacon (crumbled)
- 2 celery stalks, chopped
- 2 scallions, thinly sliced (white and green parts)
- 2 tbsps fresh dill, chopped
- 3/4 cup light mayonnaise (or plain greek yogurt)
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice or lemon juice
- 1/2 tsp salt
- Freshly ground pepper
Ingredients
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Instructions
- In a large pot, add chicken breasts. Cover chicken with chicken broth. Add 1 tbsp of minced garlic and pinch of salt and pepper. Bring to a boil, uncovered. Once boiling, cover and reduce heat to low.
- Cook chicken for 25-30 minutes. When meat thermometer reads 165 degrees F, remove chicken and let cool. Shred with two forks and set aside.
- In a small bowl, mix together apple bits, scallions, dill, celery and bacon.
- In a large bowl, mix together mayo, dijon mustard, pickle juice or lemon juice. Add shredded chicken and stir to coat. Add the ingredients from the small bowl and mix until combined.
- Cover with plastic wrap and refrigerate for 1 hour. Use within 3-5 days. Enjoy!