Ingredients Original recipe yields 10 servings Ingredient Checklist cooking spray 2 pounds skinless, boneless chicken breast halves 1 teaspoon kosher salt, divided ¾ teaspoon ground black pepper, divided ¾ teaspoon onion powder 1 cup mayonnaise, or more to taste ½ cup sour cream ¼ cup sweet relish 3 stalks green onions (white and light green parts only), minced 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon dried dill weed ½ cup finely chopped celery Directions Instructions Checklist Step 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray. Step 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. Step 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). Step 4 Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth. Step 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. Step 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. Step 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. Step 8 Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
