Step 1

Place the raw chicken breasts in a large pot, and cover with cold water or broth to cover the chicken by 1 inch. If using water, add 1 teaspoon of salt. Bring to a simmer over medium heat. Reduce the heat to low, and cover with a lid. Let the chicken simmer for 9–12 minutes, until the internal temperature reaches 165°F. Remove the chicken from the water, and let it slightly cool at room temperature, for about 15 minutes. Cut into small pieces, and chill in the fridge until cool, about 30 minutes. (Alternatively, if using rotisserie chicken, chop the cooked chicken into approximately ½-inch pieces.)

Step 2

In a large bowl, stir together the celery, chives, mayonnaise, yogurt, lemon juice, dill, mustard, seasoned salt, and pepper until combined. Stir in the chopped chicken until fully coated. Add more seasoned salt and pepper to taste.

Step 3

Cut about ½ inch off one end of each pickle. Using a small spoon, ½-teaspoon measuring spoon, or butter knife, gently scrape out the seeds and some of the flesh from inside each pickle, leaving a layer of flesh intact around the interior and making sure not to pierce through the pickle.

Step 4

Using the end of a small spoon, stuff the pickles evenly with the chicken salad. Carefully slice the stuffed pickles into ½-inch rounds.

Step 5

Enjoy!