Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tsp (5g) salt
- ½ tsp (2.5g) black pepper
- 1 tbsp olive oil or butter (optional)
- ½ cup (113g) mayonnaise
- 2 tbsp (30ml) plain Greek yogurt
- 1 tbsp (15ml) Dijon mustard
- 1 tbsp (15ml) lemon juice
- ½ tsp (2.5g) celery seed
- ¼ tsp (1.25g) garlic powder
- Salt and pepper to taste
- ½ cup (50g) celery, finely diced
- ½ cup (50g) red onion, finely diced
- ½ cup (75g) red grapes, halved or quartered
- ¼ cup (30g) toasted pecans or walnuts, roughly chopped (optional)
- 2 tbsp fresh parsley, chopped
Instructions:
- Cook the Chicken: Poach, bake, or pan-sear until cooked through (internal temp 165°F/74°C).
- Cool and Shred the Chicken: Let the chicken cool slightly, then shred or chop.
- Prepare the Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, celery seed, and garlic powder. Season with salt and pepper.
- Combine Ingredients: Gently fold together the shredded chicken, celery, red onion, grapes, pecans/walnuts (if using), and parsley.
- Add the Dressing: Pour the dressing over the chicken mixture and gently stir until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavours to meld. Taste and adjust seasoning as needed before serving.