Ingredients
Method
- Place chicken in a medium saucepan and cover with cold water by a few inches. Add bay leaf and grill seasoning (or adobo or seasoned salt). Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and simmer until chicken is fully cooked, about 10-15 minutes, depending on the size of your chicken (The temperature should read 165°F on an instant-read thermometer).
- Drain chicken and cover with cold water to cool off. Once chicken is cool enough to handle, dice chicken into ½-inch pieces, trimming off any fat or gristle.
- Add diced chicken to a large bowl along with mayonnaise, Greek yogurt, dill, cornichons, red onions, and green onions. Stir well to combine. Cover and refrigerate until ready to serve.
- Serve dill chicken salad on sandwich rolls, in pita bread, in lettuce wraps, or with crackers. The sandwiches are delicious topped with a handful of kettle-style potato chips.
Feel free to use all mayo or a mix of half mayo, half Greek yogurt.
