Ingredients:

  • 2 large Boneless, Skinless Chicken Breasts (approx. 450g)
  • 1 litre (4 cups) Cold Water or Low-Sodium Chicken Stock
  • 1 Bay Leaf (optional, for poaching)
  • 1 tsp (5g) Kosher Salt (for poaching)
  • 150g (1 cup) Red Seedless Grapes, halved
  • 75g (3/4 cup) Celery, finely diced
  • 60g (1/2 cup) Pecans or Walnuts, lightly toasted and roughly chopped
  • 175g (3/4 cup) Full-Fat Mayonnaise
  • 30g (2 tbsp) Plain Greek Yogurt or Sour Cream
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp (3g) Celery Seed
  • 1/2 tsp (3g) Kosher Salt, plus more to taste
  • 1/4 tsp (1g) Freshly Ground Black Pepper
  • 1 tbsp (5g) Fresh Parsley or Tarragon, finely chopped

Instructions:

  1. Place the chicken breasts, water or stock, bay leaf, and salt in a medium saucepan. Bring the liquid just to a bare simmer (do not boil rapidly). Cover, turn the heat to the lowest setting, and cook for 12–15 minutes, or until the internal temperature reaches 74°C (165°F).
  2. Remove the chicken from the liquid immediately. Let it cool slightly on a plate, then refrigerate until completely chilled—this is non-negotiable for texture.
  3. Once chilled, dice the chicken into uniform, bite-sized cubes (about 1.5 cm / 1/2 inch) or shred coarsely. Place in the large mixing bowl.
  4. Toast the pecans in a dry pan over medium heat for 3–4 minutes until fragrant, stirring constantly. Let them cool completely. Roughly chop them.
  5. Add the halved grapes, diced celery, toasted nuts, and chopped fresh herbs to the bowl with the chilled chicken.
  6. In a separate, smaller bowl, combine the mayonnaise, Greek yogurt or sour cream, lemon juice, Dijon mustard, celery seed, salt, and pepper. Whisk thoroughly until smooth and completely emulsified.
  7. Pour the prepared dressing over the chicken mixture. Use a rubber spatula to fold the ingredients together gently. Avoid overmixing, which can break the chicken down or turn the dressing watery.
  8. Cover the bowl and refrigerate for a minimum of 30 minutes (up to 4 hours). This allows the celery seed flavour to bloom and ensures the salad is firm and cohesive.
  9. Just before serving, give the salad one final, gentle stir. Taste and adjust seasoning. Serve as desired.