Dill and yogurt chicken salad

By Birgitta

Leave the freshly poached chicken to sit in its dressing of dill and yogurt, with pink shallots for crunch, and it soaks it up for a light, tender salad that's great on crackers or bread.

Ingredients

• 1 onion, minced
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 l water
• 250 ml white wine
• 2 large chicken breasts, on the bone
• 120 ml yogurt - whole milk or Greek style
• 60 ml mayonnaise
• 2 large shallots
• 120 ml dill (after chopping)
• 1 tsp salt, or to taste
• Fresh black pepper

Details

Servings 2
Adapted from thekitchn.com

Preparation

Step 1

Saute the onion and garlic in the butter, then add the white wine and water and bring to a boil. Poach the chicken breasts in water and white wine. Cool overnight.

Shred the chicken off the bone with two forks then chop the resulting shreds finely. Peel and chop the shallots finely and toss with the chicken.

Whisk the yogurt, mayonnaise and dill together and season with salt and pepper. Pour over the chicken and toss. Refrigerate for an hour to let the flavors come together.