Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950 ml) water
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black peppercorns
  • 1 bay leaf
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey or maple syrup (optional)
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 1/2 cup (50g) chopped celery
  • 1/4 cup (25g) chopped red onion
  • 1/4 cup (20g) dried cranberries
  • 1/4 cup (25g) toasted slivered almonds
  • 2 tablespoons (10g) chopped fresh parsley

Instructions:

  1. Combine water, salt, peppercorns, and bay leaf in a saucepan. Bring to a boil, then reduce heat and gently simmer chicken breasts until cooked through (internal temperature of 165°F/74°C). Let cool completely.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey (if using), salt, and pepper until smooth.
  3. Once the chicken is cool, dice it into bite-sized pieces.
  4. Add diced chicken, celery, red onion, dried cranberries, toasted almonds, and parsley to the bowl with the dressing.
  5. Gently stir everything together until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, taste and adjust seasoning (salt, pepper, lemon juice) as needed.