Mediterranean Greek Yogurt Chicken Salad

Place chicken breast into a large pot and cover with chicken stock, water and bay leaves. The chicken should be covered by about 1 inch of liquid. Turn the pan to medium high heat until it just begins to simmer, and bubbles form along the outside of the chicken. Once simmering, turn heat down to medium and cook until the chicken is no longer pink inside and registers 160ºF, about 12–15 minutes. Transfer to a bowl and strain a little bit of cooking liquid of top of the chicken to keep it moist while it cools.

While chicken cools, combine Greek yogurt, basil, garlic, lemon juice, ½ cup artichoke hearts, salt and pepper in a small food processor (mine is 3 cups) and blend until smooth and creamy, scraping down the sides as necessary. Set aside.

Place cooled chicken on a cutting board and shred with 2 forks. You should have about 2 3/4 cup of shredded chicken. Toss it into a large bowl. Scrape in the yogurt mixture along with the minced sun-dried tomatoes, pine nuts, red onions, and Italian seasoning. Finely chop remaining artichokes and add them in as well. Stir until well combined and adjust salt and pepper to taste.