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Place the chicken breasts in a large pot and cover with cold water. Add salt and any desired aromatics for extra flavor.
Bring to a gentle boil over medium heat. Once boiling, reduce heat and simmer for 15–20 minutes until the chicken is fully cooked and internal temperature reaches 165°F (74°C).
Remove chicken from water and let it cool slightly before shredding or dicing into bite-sized pieces.
In a large bowl, combine Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
Add the diced celery, chopped red onion, toasted almonds, and fresh herbs if using. Stir to combine.
Fold in the shredded chicken until all ingredients are well coated with the dressing.
Chill for at least 30 minutes before serving to let flavors meld.
Serving and storage tips:
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