Chunky Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and cut into 1/2- to 3/4-inch chunky dice so the finished salad has distinct 'chunks' of chicken.

Marinate

In a medium bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic (from 2 cloves), 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Add the diced chicken and toss to coat. Let sit 10–15 minutes at room temperature (or up to 1 hour refrigerated) to allow flavors to penetrate.

Cook chicken

Heat a large skillet over medium-high heat. Add a tablespoon of oil if skillet is dry. Add the marinated chicken in a single layer and cook without stirring for 2–3 minutes to develop a sear. Stir and continue to cook 3–5 minutes more, until pieces are cooked through (internal temperature 165°F / 74°C) and juices run clear. Remove to a plate and let cool 10 minutes.

While chicken cools, finely dice 1/2 cup red bell pepper, 1/2 cup celery and 1/4 cup red onion. If peas are frozen, run them under warm water to thaw and drain well. Roughly chop 2 tbsp fresh parsley. Combine the bell pepper, celery, onion, peas and parsley in a bowl and set aside.

In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp apple cider vinegar until smooth. Season with 1/2 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning as needed.

Fold cooled, chopped chicken into the dressing until pieces are evenly coated. Add the prepared vegetables and peas and gently mix to combine, keeping pieces chunky. Refrigerate the salad at least 20 minutes for flavors to meld (or up to 2 days).

Serve chunky chicken chilled or at room temperature on toasted bread slices as a sandwich (about 6 slices) or spoon onto lettuce leaves. Garnish with extra parsley and lemon wedges; squeeze lemon to taste before eating.