Best Tarragon Chicken Salad - cooking recipe

Ingredients

1 pound boneless, skinless chicken thighs, or more to taste
2 cups dry white wine (such as Pinot Grigio)
2 cups chicken broth
3/4 cup plain yogurt
1 teaspoon mayonnaise
1/2 cup chopped scallions
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon dried kelp flakes (optional)
2 pinches ground white pepper

Preparation

Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.
Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight.