Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth (or water)
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon salt
  • 1/2 cup (115g) mayonnaise
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) finely chopped fresh chives
  • 2 tablespoons (10g) finely chopped fresh parsley
  • 1/4 cup (30g) finely diced red onion
  • 1/2 cup (70g) chopped celery
  • 1/2 cup (55g) halved red grapes
  • 1/4 cup (40g) toasted slivered almonds
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Poach or roast the chicken until cooked through (internal temperature reaches 165°F/74°C). Let cool completely.
  2. Shred or dice the cooled chicken into bite-sized pieces.
  3. In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  4. Add the shredded/diced chicken, chives, parsley, red onion, celery, and red grapes to the dressing. Gently fold to combine.
  5. Stir in the toasted slivered almonds.
  6. Season with salt and freshly ground black pepper to taste.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (or serve immediately). This chicken salad recipe is best served chilled.