Ingredients:

  • 680g (1.5 lbs) Boneless, Skinless Chicken Breasts
  • 1 L (4 cups) Water or Low-Sodium Chicken Stock
  • 1 tsp Kosher Salt
  • 1 Small Onion, halved
  • 2 Bay Leaves
  • 4-5 Black Peppercorns
  • 120g (½ cup) High-Quality Mayonnaise
  • 60g (¼ cup) Full-Fat Greek Yogurt
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 120g (¾ cup) Dried Cranberries
  • 80g (⅔ cup) Celery, finely diced
  • 60g (½ cup) Pecans or Walnuts, lightly toasted and roughly chopped
  • 2 Tbsp Fresh Tarragon, finely chopped
  • 1 Tbsp Red Onion or Shallot, very finely minced (optional)

Instructions:

  1. Poach the Chicken: Place the chicken breasts, stock/water, salt, onion, bay leaves, and peppercorns into the saucepan. Bring just to a simmer over medium heat.
  2. Maintain Temperature: Reduce the heat immediately to low. The water should be barely bubbling—just a few lazy bubbles appearing on the surface. Cover the pot.
  3. Cook Until Done: Poach for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
  4. Cool and Shred: Remove the chicken immediately from the liquid. Let the chicken rest on a cutting board until cool enough to handle (about 10 minutes). Dice the chicken into ½-inch cubes, or shred it if preferred. Set aside.
  5. Toast the Nuts (Optional but Recommended): Place pecans or walnuts in a dry pan over medium heat for 3-5 minutes, tossing frequently until fragrant. Allow them to cool completely.
  6. Whisk the Dressing: In the large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Whisk until perfectly smooth and creamy. Taste and adjust seasoning as necessary.
  7. Add Crunch and Flavour: Add the diced celery, dried cranberries, finely chopped tarragon, and the minced red onion (if using) to the dressing. Stir well to coat the mix-ins.
  8. Combine Gently: Add the cooled, prepared chicken to the mixture. Using a rubber spatula, gently fold the chicken and dressing together until just combined. Do not overmix.
  9. Chill and Rest (Crucial Step): Cover the bowl and refrigerate the salad for a minimum of 20 minutes. This chilling time allows the flavours to properly marry and deepen.
  10. Serve: Taste one last time for salt and pepper just before serving. If the salad seems too thick after chilling, stir in a teaspoon of the reserved chicken poaching liquid or a splash of water/milk.