Best Tarragon Chicken Salad

• 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

1. 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.
2. 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.

chicken, white wine, chicken broth, plain yogurt, mayonnaise, scallions, mustard, tarragon, salt, onion powder, kelp flakes, ground white pepper

Taken from www.allrecipes.com/recipe/237712/best-tarragon-chicken-salad/ (may not work)