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