Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth (low sodium)
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (115g) mayonnaise (full-fat or light, your choice)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice (freshly squeezed is best!)
  • 1/4 teaspoon (1.25ml) celery salt
  • Pinch of cayenne pepper (optional)
  • 1/2 cup (70g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (40g) grapes (red or green), halved or quartered
  • 1/4 cup (35g) toasted pecans or walnuts, chopped (optional)
  • 2 tablespoons (15g) fresh parsley, chopped

Instructions:

  1. Place chicken breasts in a large saucepan. Cover with chicken broth. Add thyme, salt, and pepper. Bring to a simmer, then reduce heat and gently poach until chicken is cooked through (internal temperature reaches 165°F/74°C).
  2. Remove chicken from broth and let cool slightly. Shred the chicken with two forks or your fingers (make sure it's not too hot!).
  3. In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, celery salt, and cayenne pepper (if using).
  4. In a large mixing bowl, combine shredded chicken, celery, red onion, grapes, and nuts (if using).
  5. Pour the dressing over the chicken mixture and gently stir until everything is well coated.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with fresh parsley before serving.