Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 bay leaf (optional)
  • Water or chicken broth to cover
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) honey or maple syrup
  • 1/4 teaspoon (1.25ml) celery seed
  • Salt and pepper to taste
  • 1 cup (115g) celery, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) grapes, halved or quartered
  • 1/4 cup (30g) toasted pecans or walnuts, chopped (optional)
  • 1/4 cup (5g) fresh parsley, chopped

Instructions:

  1. Cook the Chicken: Poach, bake, or grill the chicken until cooked through (internal temperature reaches 165°F/74°C). Let cool completely.
  2. Prepare the Dressing: Whisk together mayonnaise, Dijon mustard, lemon juice, honey/maple syrup, celery seed, salt, and pepper in a medium bowl. Taste and adjust seasonings as needed. Refrigerate dressing for at least 15 minutes.
  3. Prep the Salad Ingredients: While the chicken cools, dice the celery, red onion, and grapes. Chop the toasted nuts and parsley, if using.
  4. Shred or Dice the Chicken: Once cooled, shred or dice the chicken into bite-sized pieces.
  5. Combine: In a large bowl, combine the shredded/diced chicken, celery, red onion, grapes, nuts (if using), and parsley.
  6. Dress the Salad: Pour the chilled dressing over the chicken mixture and gently stir until everything is evenly coated.
  7. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld further.
  8. Serve: Serve on croissants, lettuce cups, crackers, or enjoy as is!