Ingredients:

  • 3 lbs (1.36 kg) Boneless, Skinless Chicken Thighs or Breasts
  • Water (enough to cover chicken)
  • 1 Bay Leaf
  • 1 tsp Whole Black Peppercorns
  • 4 large Celery Stalks, finely diced
  • 1/2 cup (75g) Red Onion, very finely minced
  • 1/2 cup (120 ml) Sweet Pickle Relish
  • 1/4 cup (15g) Fresh Parsley, chopped
  • 1 1/2 cups (360 ml) Full-Fat Mayonnaise
  • 2 Tbsp Yellow Mustard
  • 1 Tbsp White Wine Vinegar or Apple Cider Vinegar
  • 1 tsp Kosher Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Poach the Chicken: Place chicken, water, bay leaf, and peppercorns in a large pot. Bring to a gentle simmer (do not boil rapidly). Cook until internal temperature reaches 165°F (74°C)—about 18–22 minutes.
  2. Cool and Shred: Remove chicken from poaching liquid and let cool slightly. Once cool enough to handle, shred the meat coarsely using two forks, ensuring some larger chunks remain for texture.
  3. Prep Aromatics: While the chicken cools, finely dice the celery and very finely mince the red onion. Chop the parsley.
  4. Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, and vinegar until smooth. Season generously with salt and pepper.
  5. Combine Salad Ingredients: Add the shredded chicken, diced celery, minced red onion, pickle relish, and parsley to the dressing mixture.
  6. Fold Gently: Using a rubber spatula, gently fold all ingredients together until everything is evenly coated. Avoid over-mixing to maintain good texture.
  7. Chill and Serve: Cover the bowl tightly with cling film and refrigerate for at least 1 hour (preferably 3-4 hours) to allow the flavours to fully marry before serving cold.