Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 6 cups (1.4 liters) water or chicken broth
  • 1 teaspoon salt (for poaching)
  • ½ teaspoon black peppercorns (optional, for poaching flavor)
  • 1 bay leaf (optional, for poaching flavor)
  • ½ cup (115g) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) celery, finely chopped
  • 2 tablespoons (30ml) red onion, finely chopped
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt (for dressing)
  • ¼ teaspoon black pepper
  • ¼ cup (30g) chopped fresh parsley (optional)
  • ¼ cup (30g) halved grapes (optional)

Instructions:

  1. Add chicken breasts, water/broth, salt, peppercorns (if using), and bay leaf (if using) to a large pot. Bring to a simmer, then reduce heat and simmer gently until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  2. Remove the chicken from the pot and let it cool slightly. Shred or dice the chicken into bite-sized pieces.
  3. In a large mixing bowl, whisk together the mayonnaise, celery, red onion, lemon juice, Dijon mustard, salt, and pepper.
  4. Add the shredded chicken, parsley (if using), and grapes (if using) to the dressing. Gently stir to combine. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve on your favorite bread, crackers, or lettuce cups.