Chicken and Potato Salad


Step 1

In a large, deep skillet, sauté onion in oil until soft, 3-5 minutes.

Step 2

Add thyme, bay leaf and 3 cups water. Bring to a simmer, reduce heat to low and add chicken. Poach until cooked through 15-20 minutes. Remove chicken from water, pat dry and use two forks to shred.

Step 3

In a saucepan of water add 1 tbsp salt, carrots and potatoes and cook until tender, 10-12 minutes. Add peas and raisins, cook 1 minute, then drain.

Step 4

In large bowl whisk Chobani, mayonnaise, mustard, vinegar, and ¾ tsp salt. Stir in chicken, carrots, potatoes and peas and serve.