How to prepare the best chicken salad

In a large pot over medium-high heat, combine chicken, low-sodium chicken broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned kosher salt.

Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes.

Transfer chicken to a cutting board. Let rest 5 minutes.

In a large bowl, stir full-fat Greek yogurt, mayonnaise, chopped fresh parsley, chopped fresh dill, grainy or smooth Dijon mustard, finely grated lemon zest, and fresh lemon juice until smooth.

Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing to coat.

Add celery, onion, pickles, pepper, and remaining 1 1/2 teaspoons salt and mix until well combined.