Instructions:
- Poach the Chicken: Place chicken breasts, water/broth, bay leaf, and peppercorns in a medium saucepan. Bring just to a simmer over medium heat, then immediately reduce heat to low, cover, and poach gently until cooked through (internal temp 165°F/74°C—about 20-25 minutes).
- Cool and Shred: Remove chicken from the liquid and let it cool slightly. Once cool enough to handle, shred or chop the chicken into bite-sized, rustic pieces.
- Toast Nuts: While chicken cools, lightly toast the pecans or walnuts in a dry skillet over medium-low heat until fragrant (about 3-5 minutes). Let cool completely.
- Prepare Dressing Base: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and sugar/maple syrup until smooth. Season lightly with salt and pepper.
- Combine Solids: Add the shredded chicken, diced celery, minced red onion (rinsed and drained if desired to lessen harshness), dried cranberries, toasted nuts, and fresh parsley to the dressing mixture.
- Mix Gently: Fold all ingredients together until just combined. Be careful not to overmix, which can break down the chicken texture.
- Taste and Adjust: Taste the chicken salad. Adjust salt, pepper, or tanginess as needed.
- Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to marry beautifully.