Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5ml) salt
  • ½ tsp (2.5ml) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 cup (240ml) mayonnaise
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • ½ cup (60g) celery, finely diced
  • ¼ cup (30g) red onion, finely diced
  • ¼ cup (40g) dried cranberries, chopped (optional)
  • 2 tbsp (10g) fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper. Cook in a skillet with olive oil over medium heat until cooked through (internal temperature reaches 165°F/74°C). Alternatively, poach the chicken in simmering water or use leftover roast chicken.
  2. Let the chicken cool slightly, then shred or dice it into bite-sized pieces.
  3. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  4. Add the shredded/diced chicken, celery, red onion, cranberries (if using), and parsley to the dressing.
  5. Gently stir all ingredients together until well combined.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.