Ingredients:

  • 500g cooked chicken breast, shredded
  • 2 stalks celery (100g), finely diced
  • 1/4 cup red onion (40g), minced
  • 2 tbsp fresh dill
  • 1/4 cup mayonnaise (60ml)
  • 1/4 cup plain Greek yogurt (60g)
  • 1 tbsp Dijon mustard (15g)
  • 1 tbsp lemon juice (15ml)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Shred the protein. Take your 500g of cooked chicken and pull it apart using two forks. Note: Aim for long, thin strands rather than chunks.
  2. Dice the aromatics. Finely mince the 40g of red onion and dice the 100g of celery into uniform 2mm pieces.
  3. Chop the herbs. Run your knife through the 2 tbsp of fresh dill until it releases a bright, grassy aroma.
  4. Create the base. In your chilled bowl, whisk together the 60ml mayo, 60g yogurt, 15g Dijon, and 15ml lemon juice.
  5. Season the emulsion. Add the 1/2 tsp salt and 1/2 tsp pepper to the liquid base until the dressing looks glossy and speckled.
  6. Combine the elements. Add the chicken, celery, and onion into the dressing bowl.
  7. The gentle fold. Use a spatula to fold the chicken into the sauce until every strand is thinly coated and velvety.
  8. The herb finish. Fold in the fresh dill last to keep the color vibrant.
  9. Chill and set. Cover and refrigerate for at least 10 minutes until the flavors have shook hands and settled.
  10. Assemble the sandwich. Scoop a generous portion onto your bread of choice, adding a leaf of bibb lettuce for a moisture barrier.