Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) water
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns (optional)
  • 1 bay leaf (optional)
  • 1/2 cup (approx. 100g) mayonnaise
  • 1/4 cup (60g) plain Greek yogurt (optional)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup (approx. 75g) celery, finely diced
  • 1/4 cup (approx. 35g) red onion, finely diced
  • 1/4 cup (approx. 35g) fresh parsley, chopped
  • 1/4 cup (approx. 35g) dried cranberries (optional)
  • 1/4 cup (approx. 40g) toasted slivered almonds (optional)
  • Bread (optional)
  • Lettuce leaves (optional)
  • Crackers (optional)

Instructions:

  1. Simmer chicken breasts in salted water with peppercorns and bay leaf (if using) until cooked through (internal temperature of 165°F/74°C). Let cool slightly.
  2. Shred the cooled chicken with two forks or dice into small pieces.
  3. In a large bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, celery salt, and black pepper.
  4. Add the shredded or diced chicken, celery, red onion, parsley, cranberries (if using), and almonds (if using) to the dressing. Gently mix to combine.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Optional but Recommended)
  6. Serve on bread, lettuce leaves, crackers, or enjoy straight from the bowl.