Ingredients:

  • lbs Boneless, Skinless Chicken Breasts
  • Water or Low-Sodium Chicken Broth (enough to cover)
  • Bay Leaf
  • Salt and Black Pepper (to taste, for poaching)
  • cup Full-fat Mayonnaise
  • /2 cup Celery, finely diced
  • tablespoons Sweet Pickle Relish (drained)
  • teaspoon White Vinegar (or Apple Cider Vinegar)
  • teaspoon Granulated Sugar
  • /2 teaspoon Onion Powder
  • /4 teaspoon Garlic Powder
  • /2 teaspoon Kosher Salt
  • /4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Poach the Chicken: Place chicken breasts in a pot. Cover with water/broth and add bay leaf, salt, and pepper. Bring to a boil, then immediately reduce heat to a gentle simmer. Cook until the internal temperature reaches 165°F (74°C).
  2. Cool the Chicken: Remove chicken from the liquid and allow it to cool completely on a wire rack or plate. Do not shred hot chicken.
  3. Shred the Chicken: Once cool, shred the chicken using two forks or by pulsing briefly in a stand mixer fitted with the paddle attachment. Aim for a mix of fine shreds and small chunks.
  4. Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, drained sweet pickle relish, vinegar, sugar, onion powder, garlic powder, salt, and pepper until smooth and fully combined.
  5. Incorporate Solids: Add the finely diced celery and the shredded chicken to the dressing mixture.
  6. Fold Gently: Use a spatula to gently fold the ingredients together until the chicken is evenly coated. Avoid over-mixing.
  7. Chill and Marry Flavours: Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
  8. Taste and Adjust: Before serving, give it a final stir and taste. Adjust salt, pepper, or tanginess as needed.