Pepperoncini Chicken Salad

Ingredients

• 450g boneless, skinless chicken breasts
• 2 garlic cloves, smashed
• 1 small red onion, divided
• Salt & pepper
• ½ cup mayonnaise
• ¼ cup sour cream
• 3 celery stalks, finely diced
• 3–4 tablespoons finely chopped dill
• 2 tablespoons Dijon mustard, preferably grainy or stone ground
• 2–3 tablespoons pepperoncini pickling liquid
• 5–6 pepperoncini peppers, stem and seeds removed and finely diced
• Salt & pepper

Directions

1. Add the chicken to a medium pot along with the garlic and half of the red onion. Top with 1-inch of cool tap water and season well with salt and pepper. Place the pot over medium heat and bring to a low simmer. Once simmering, turn the heat down to low and poach the chicken for 10 to 15 minutes or until the internal temperature reaches 165ºF. Remove the chicken from the poaching liquid and set aside to rest for 10 minutes. Discard the poaching liquid.
2. Dice or shred the chicken into bite-sized pieces and set aside to cool.
3. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream celery, dill, mustard, pepperoncini pickling liquid, and diced pepperoncini peppers. Finely dice the remaining red onion and add to the bowl, to taste. Stir through the shredded or diced chicken and season with salt and pepper.
4. Serve immediately with chips, crackers, or bread or store in the fridge for up to 3 days.