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PdfIn a medium pot, add chicken breasts and cover with 2 inches heavily salted water. Bring to a boil then reduce to a simmer and cook until breasts register 165F, 10-15 minutes, depending on the thickness of the breasts. If you don’t have a thermometer, cut the thickest section of breast. If there’s no pink in the center, they’re done. If there is pink, put it back in the water and simmer until no pink remains. Remove to a sheet tray or plate and let cool completely (you can speed this up by transferring to the fridge).
Make the salad. Shred the chicken with two forks, or place the breasts in the bowl of a stand mixer fitted with the paddle attachment. Process on low until shredded.
In a large bowl, mix chicken, mayonnaise, sour cream, celery, red onion, peperoncinis, peperoncini liquid, dill, mustard, and calabrian chilies (if using). Season to taste with salt and pepper, as needed.
Serve immediately as is, or spread on a halved sourdough baguette and top with iceberg lettuce and chips. Salad will keep in an airtight container in the fridge for up to 3 days.