Poulet Citron Salad

This Poulet Citron Salad is made for life on the move. Greek yogurt and mayonnaise keep it light yet protein-packed, while lemon zest and fresh tarragon add a bright, tangy kick. It pairs beautifully with crisp bibb lettuce, briny cornichons, and buttery crackers for build-your-own lettuce cups. For maximum flavor, toss everything together while the chicken is still warm; the heat helps the lemony, herby dressing soak in before chilling.

2 medium chicken breasts (about 1½ pounds)

1 single-serve tub (5.3oz) full-fat Greek yogurt

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh lemon zest

1 tablespoon fresh lemon juice

1 tablespoon chopped tarragon

1 tablespoon chopped chives

½ teaspoon Kosher salt, plus more for seasoning water

½ teaspoon black pepper

bibb lettuce

sliced tomatoes

cornichons

crackers

Bring a pot of water to boil and season with salt. Add chicken and simmer for 20-25 minutes until a thermometer inserted into the thickest part of the chicken reads 165°F. Remove chicken from water and set aside.

Add Greek yogurt, mayonnaise, lemon zest, lemon juice, tarragon, chives, Kosher salt, and pepper to a stand mixer with paddle attachment. Break chicken into large pieces and add to the mixer. Mix on low to start breaking up the chicken, then increase to medium low and mix until you reach your desired consistency, about 1 minute.

(If you prefer to do this without a mixer, whisk together the ingredients instead. Then pull the chicken using a fork and toss the mixture, while the chicken is still hot.)

Assemble your lunchbox with a large scoop of chicken salad, 5-6 bibb lettuce cups, a handful of cornichons and butter crackers. Refrigerate until cooled and ready to eat.

Assemble lettuce cup sandwiches with the chicken salad, sliced tomatoes and cornichons, or spoon onto the crackers.