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If you haven’t cooked your chicken, in a large stock pot place 3-4 chicken breasts and cover them with water. Just to cover them. Bring to a boil over high heat. Cover and turn down to low heat and cook covered on low for 15 min. Make sure it’s done and cooked through. To shred in blender, one breast at a time blend for 5 seconds or until shredded. Too long and you’ll have chicken baby food. It’s quick ha.
To make the chicken salad, add softened cream cheese and Greek yogurt to a bowl with the onion powder, salt, and pepper. Stir or mix until completely smooth with no clumps. Add all the rest of the ingredients to the large bowl and stir well to combine. Makes 7 cups and I usually have about a cup and a half as a serving. Store in fridge, good for up to 5 days.