Ingredients:
- 5 lbs Boneless, Skinless Chicken Breast, trimmed
- 4 cups Water or Low-Sodium Chicken Stock
- 1 tsp Salt (Kosher or Sea)
- 1 large Bay Leaf
- 1/2 tsp Whole Black Peppercorns
- 3/4 cup Full-Fat Mayonnaise
- 1/4 cup Greek Yogurt (Plain, Full-Fat)
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard (Smooth)
- Salt and Freshly Ground Black Pepper (To taste)
- 2 stalks Celery, very finely diced
- 2 tbsp Red Onion or Shallot, very finely minced
- 2 tbsp Fresh Tarragon, chopped
- 1 tbsp Fresh Flat-Leaf Parsley, chopped
- 1/3 cup Toasted Sliced Almonds or Walnuts, roughly chopped
Instructions:
- Poach the Chicken: Place the chicken, stock/water, bay leaf, salt, and peppercorns in a saucepan, ensuring the liquid covers the chicken completely. Bring the liquid slowly to a gentle simmer over medium heat. Once simmering, immediately reduce the heat to the lowest setting.
- Cook and Cool: Cook for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the pot from the heat and keep the chicken submerged for 5 minutes. Transfer the chicken pieces to a wire rack or cutting board and allow them to cool completely.
- Shred and Dice: Once cooled, either shred the chicken using two forks or dice it into roughly 1/2-inch (1 cm) pieces. A mix of shredding and dicing gives the best texture.
- Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, and Dijon mustard until perfectly smooth. Season generously with salt and pepper.
- Assemble the Salad: Fold the diced celery, minced red onion, toasted nuts, fresh tarragon, and parsley into the dressing. Add the cooled, prepared chicken. Gently fold everything together using a rubber spatula until the chicken is evenly coated, avoiding vigorous mixing.
- Chill and Serve: Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to marry. Just before serving, perform a final taste check and adjust salt, pepper, or lemon juice as needed.