Ingredients:

  • 3 large Chicken Breasts, skinless and boneless (about 680g / 1.5 lbs)
  • 1 litre (4 cups) Chicken or Vegetable Stock
  • 1 Bay Leaf
  • 5 Black Peppercorns
  • 1 cup (120g) Pecan Halves or Pieces, lightly toasted
  • 2 large Celery Sticks, finely diced (about 100g)
  • ¼ cup (40g) Red Onion or Shallot, finely minced
  • 2 Tbsp (30ml) Fresh Parsley, finely chopped
  • 1 Tbsp (15ml) Fresh Dill, finely chopped (optional)
  • ¾ cup (180ml) Quality Mayonnaise
  • ¼ cup (60g) Full-Fat Greek Yoghurt
  • 1 Tbsp (15ml) Dijon Mustard
  • 1 Tbsp (15ml) Fresh Lemon Juice
  • 1 tsp (5ml) Apple Cider Vinegar
  • ½ tsp (2.5ml) Fine Sea Salt
  • ¼ tsp (1.25ml) Freshly Ground Black Pepper

Instructions:

  1. Poach the Chicken: Place chicken breasts, stock, bay leaf, and peppercorns into the saucepan. Bring to a gentle simmer, then reduce heat, cover, and cook for 15–20 minutes, or until the internal temperature reaches 74°C (165°F).
  2. Cool and Dice: Remove chicken from the stock and allow it to cool completely before handling. Use two forks to shred the chicken, or dice it into uniform, bite-sized pieces (about 1 cm cubes). Place the cooked chicken into the large mixing bowl.
  3. Prepare Nuts and Aromatics: Toast the pecans in a small, dry pan over medium heat for 3–5 minutes until fragrant. Allow to cool, then roughly chop. Add the chopped pecans, finely diced celery, minced red onion, and chopped fresh herbs (parsley and dill) to the bowl with the chicken.
  4. Whisk the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, lemon juice, and apple cider vinegar until completely smooth. Stir in the salt and pepper.
  5. Assemble and Season: Pour the prepared dressing over the chicken mixture. Use a rubber spatula to gently fold and combine all the ingredients until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if necessary.
  6. Chill: Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow the flavors to meld beautifully. This step is mandatory for optimal flavor and texture.
  7. Serve: Give the Chicken Salad a final gentle stir before serving. If it appears too thick after chilling, stir in 1–2 teaspoons of cold water or extra lemon juice to reach the desired consistency.