Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 4 cups water or low-sodium chicken broth
  • 1 tsp salt
  • ½ tsp black peppercorns
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt (full fat recommended)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 stalks celery, finely diced
  • ⅓ cup red onion, finely minced
  • ½ cup red seedless grapes, halved
  • ½ cup dried cranberries
  • ¼ cup toasted pecans or walnuts, chopped
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken breasts in a pot and cover with water or broth. Add salt and peppercorns. Bring to a very gentle simmer over medium heat. Simmer for 12-15 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken and let it cool completely before dicing into ½-inch cubes.
  2. While the chicken is cooking, soak the dried cranberries in warm water for 5 minutes to plump them, then drain well.
  3. In a large mixing bowl, combine the diced cooled chicken, celery, red onion, grapes, and plumped cranberries.
  4. In a small separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, lemon zest, salt, and pepper until smooth.
  5. Pour the dressing over the chicken mixture and gently fold together using a silicone spatula until the chicken is evenly coated. Stir in the toasted nuts and fresh parsley at the very end to maintain their structural integrity.