Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 4 cups (950ml) chicken broth or water
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 bay leaf (optional)
  • 2 sprigs fresh thyme (optional)
  • 1/2 cup (120ml) mayonnaise (for Classic Creamy Dressing)
  • 2 tablespoons (30ml) Dijon mustard (for Classic Creamy Dressing)
  • 1 tablespoon (15ml) lemon juice (for Classic Creamy Dressing)
  • 1/4 teaspoon (1.25ml) celery seed (for Classic Creamy Dressing)
  • Salt and pepper to taste (for Classic Creamy Dressing)
  • 1/2 cup (120ml) plain Greek yogurt (full-fat or low-fat) (for Lighter Greek Yogurt Dressing)
  • 2 tablespoons (30ml) olive oil (for Lighter Greek Yogurt Dressing)
  • 2 tablespoons (30ml) lemon juice (for Lighter Greek Yogurt Dressing)
  • 1 tablespoon (15ml) chopped fresh dill (for Lighter Greek Yogurt Dressing)
  • 1 clove garlic, minced (for Lighter Greek Yogurt Dressing)
  • Salt and pepper to taste (for Lighter Greek Yogurt Dressing)
  • 1/2 cup (75g) finely chopped celery
  • 1/4 cup (40g) finely chopped red onion
  • 1/4 cup (40g) dried cranberries or grapes
  • 1/4 cup (40g) chopped walnuts or pecans, toasted (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Poach (or bake) chicken in broth with salt, pepper, and aromatics (if using) until cooked through (internal temp 165°F/74°C). Let cool completely.
  2. Once cool, shred or dice the chicken into bite-sized pieces.
  3. In a bowl, whisk together the ingredients for your chosen dressing (Classic Creamy or Lighter Greek Yogurt).
  4. In a large bowl, combine the shredded/diced chicken, celery, red onion, cranberries/grapes, and nuts (if using).
  5. Pour the dressing over the chicken mixture and gently stir to combine.
  6. Cover and refrigerate for at least 30 minutes to allow flavours to meld (optional).
  7. Garnish with fresh parsley before serving.