Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • 1/2 cup (113g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup (110g) celery, finely diced
  • 1/2 cup (50g) red onion, finely diced
  • 1/2 cup (57g) toasted sliced almonds
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) dried cranberries (optional)

Instructions:

  1. Combine water, salt, peppercorns, and bay leaf in a large pot. Bring to a simmer.
  2. Gently add chicken breasts to the simmering water.
  3. Reduce heat to low, cover, and poach until chicken is cooked through (internal temperature reaches 165°F/74°C), about 15-20 minutes.
  4. Remove chicken from the pot and let it cool slightly.
  5. Shred the chicken using two forks.
  6. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, celery seed, salt, and pepper until smooth.
  7. In a large bowl, combine shredded chicken, celery, red onion, toasted almonds, parsley, and dried cranberries (if using).
  8. Pour the dressing over the chicken mixture and gently stir to combine, being careful not to overmix.
  9. Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  10. Serve chilled.