Ingredients:

  • 1.5 lbs Boneless, skinless chicken breast (or use rotisserie chicken for speed)
  • 3 cups Chicken stock or water (for poaching)
  • 1 Bay leaf
  • 1/2 tsp Sea salt (for poaching)
  • 3/4 cup Plain Greek Yogurt (2% or 5% fat)
  • 2 Tbsp Light Mayonnaise
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sea Salt (for dressing)
  • 1/4 tsp Freshly ground black pepper
  • 2 stalks Celery, finely diced
  • 1/4 cup Finely minced Red Onion (optional)
  • 1/2 cup Red Grapes, halved
  • 1/4 cup Toasted Pecans or Walnuts, roughly chopped
  • 2 Tbsp Chopped fresh Dill
  • 1 Tbsp Chopped fresh Chives or Parsley

Instructions:

  1. Place chicken breasts in a saucepan, cover with stock or water, and add the bay leaf and salt. Bring to a gentle simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Remove the chicken immediately and allow it to cool completely (about 20 minutes). Cooling ensures better texture and prevents the dressing from splitting.
  3. Shred the cooled chicken using two forks, or place it in a stand mixer with the paddle attachment and mix on low speed for 30 seconds. Set aside in the large mixing bowl.
  4. Briefly toast the pecans/walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Allow to cool completely, then roughly chop. Finely dice the celery and red onion, halve the grapes, and chop the fresh herbs. Add all prepped crunchy ingredients (celery, onion, grapes, nuts, and herbs) to the bowl with the shredded chicken.
  5. In a separate smaller bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, salt, and pepper until completely smooth. Give it a taste to adjust the sharpness.
  6. Pour the dressing over the chicken and vegetable mixture. Using a rubber spatula, gently fold the ingredients until everything is evenly coated. Do not overmix.
  7. Cover the bowl tightly and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully and firms up the dressing.
  8. Before serving, taste again and add a final pinch of salt or pepper if needed. Serve in lettuce cups or on wholemeal bread.