Why This Recipe Works

Chicken salad is only as good as the chicken in it. No amount of dressing or add-ins can disguise dry, flavorless chicken. To ensure silky, juicy, and flavorful meat for this easy protein-packed salad, we use a simplified poaching technique that uses plenty of water heated to a controlled temperature. Taking the pot off the heat partway through cooking allows the delicate chicken to cook through using residual heat and prevents overcooking. Cubing the cooked breasts, rather than shredding them, offers satisfying bites of chicken for the yogurt-based dressing and herbs to cling to. White beans add more protein and enhance the creamy texture, and celery adds a welcome bit of crunch.

Before You Begin

For even cooking, look for uniformly shaped chicken breasts; if necessary, pound them to an even thickness.

Instructions

Whisk 2 quarts water and 1 tablespoon salt together in large saucepan, then nestle 2 (8-ounce) boneless, skinless chicken breasts, trimmed, into saucepan. Heat over medium heat, stirring occasionally to even out hot spots, until water registers 175 degrees, 15 to 20 minutes. Remove saucepan from heat, cover, and let sit until chicken registers 160 degrees, 17 to 22 minutes. Transfer chicken to paper towel–lined plate and refrigerate until cool, about 30 minutes.

Whisk ¼ cup 2 percent plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons minced fresh chives, 2 tablespoons minced fresh dill, ½ teaspoon grated lemon and 1 teaspoon juice, ¼ teaspoon pepper, and ¼ teaspoon salt together in large bowl; adjust dressing consistency with water as desired. Pat chicken dry with paper towels and cut into ½-inch pieces. Add chicken; 1 (15-ounce) can cannellini beans, rinsed; and 2 finely chopped celery ribs to yogurt mixture and toss to coat. Season with salt and pepper to taste. Serve.