This chicken salad is my ideal springtime lunch. It has all the flavors I love: capers and lemon for tanginess and acid, so many herbs that it’s basically an actual salad, and greek yogurt instead of mayo so flavors don’t get lost in the creaminess. You can absolutely adjust amounts of any of the ingredients to fulfill your chicken salad dreams–it’s a really adaptable recipe that you can continue to adjust to taste as you go. I used bone-in breasts to kill two birds with one stone and make a chicken stock as it was simmering, but otherwise, boneless will work perfectly.

Serves 2

Ingredients:
2 chicken breasts (I prefer bone-in but you can also use boneless–if you use bone-in, throw some veggie scraps and aromatics in while you cook to make a stock at the same time!)
Olive oil
1/2 cup full-fat Greek yogurt
1 tablespoon dijon mustard
1 tablespoon capers, drained
2 cloves garlic, grated
1-2 shallots, chopped
1 lemon, juiced and zested
2 cups mixed herbs, chopped (parsley, cilantro, dill, basil, mint, or tarragon all work!)

Preparation: 
1. Place chicken (and vegetable scraps and aromatics if you’re using bone-in pieces and making a stock) in a pot, sprinkle with salt, cover with water, and bring to a boil. When it comes to a boil, reduce heat to low, cover the pot, and let it simmer until cooked through, about 10-15 minutes depending on the size of the chicken. When it’s cooked, transfer to a plate to cool, then chop or shred the chicken, depending on your preference. If you made a stock with bone-in pieces, strain the veggies, let cool, and transfer to an air-tight container to last for a few days in the fridge or many months in the freezer.

2. Meanwhile, chop the shallot, grate the garlic, chop the herbs, and zest and juice the lemon.

3. Transfer the shredded chicken to a large bowl. Drizzle with olive oil, season with salt and pepper, then add greek yogurt, dijon, and lemon juice, and stir until well-combined (I like using tongs for this). Add in capers, garlic, shallots, lemon zest, and herbs, and stir to combine. Taste and adjust seasonings, and enjoy on its own, on some fried olive oil toast, with seedy crackers, on a baguette with arugula and another smear of dijon, or anything your heart desires.