Ingredients
1 1/2 lbs. chicken breast boneless, skinless
1 heaping cup Greek yogurt* or mayo + more if needed
1 heaping tablespoon Dijon mustard
1/4 cup fresh lemon juice or juice from 1 large sized lemon
1/2 teaspoon sugar white granulated or brown sugar; optional
1 teaspoon garlic powder
salt and pepper to taste
1/4 cup red onion finely diced
1/4 cup celery finely diced
1/4 cup chopped bread and butter pickles or sweet pickled relish optional
Instructions
For the chicken:
For the chicken: chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil and once boiling, carefully place the chicken into the boiling water. Turn the heat down to medium high. Let cook for about 8 to 9 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove from the heat, drain and set aside.**
Using your stand mixer fitted with the flat beater attachment, place your cooked chicken into the stand mixer and starting at a low speed, let the mixer go, then slowly increase the speed to high and your chicken should be all shredded up (like the photo above) in about 30 seconds. If you don’t have a stand mixer, shred up your chicken using two forks, or simply chop up with a knife. Set aside.

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