Chicken Salad

Begin by preheating your oven to a moderate temperature of 300 degrees F (150 degrees C). Next, lightly grease a baking dish with cooking spray to prevent sticking.

Prepare your chicken by sprinkling it evenly with a pinch of salt, a few grinds of pepper, and some onion powder. Place the seasoned chicken in the prepared baking dish and cover it tightly with foil to retain moisture.

Place the covered chicken in the preheated oven and bake until it reaches a tender state, indicated by juices flowing freely and chicken shredding easily. This should take approximately 1 hour and 20 minutes, so be sure not to overcook it. To ensure the chicken is cooked thoroughly, insert an instant-read thermometer into its center and verify that it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Remove the chicken from the oven and carefully lift off the foil to reveal its tender state. Allow it to sit for a short while, about 15 minutes, until it has cooled enough to handle comfortably.

While the chicken is cooling, prepare your dressing by combining 1 cup of mayonnaise, a dollop of sour cream, some relish, chopped green onions, parsley, Dijon mustard, lemon juice, dill, and a pinch of salt and pepper in a large bowl. Mix everything together until it's well combined.

Once the chicken has cooled sufficiently, transfer it to a food processor and pulse 3 to 5 times to shred it into the desired consistency.

Then, transfer the shredded chicken back to a bowl and add some chopped celery. Pour the prepared dressing over the top of the chicken, tossing everything together to coat it evenly.

If you find that your chicken needs a bit more moisture, you can add some reserved broth or extra mayonnaise to the mix. Cover the bowl and refrigerate the chicken for at least 2 hours (or up to 2 days) before serving. Before you serve, give the chicken a good stir and make sure everything is well combined.