Instructions:
- Poach the Chicken: Place chicken breasts in a saucepan. Cover with water/broth, bay leaf, salt, and peppercorns. Bring just to a simmer over medium heat. Immediately reduce heat to low, cover, and poach gently for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
- Cool the Chicken: Remove chicken from the liquid and let cool slightly on a rack. Once cool enough to handle, shred or dice the chicken into bite-sized pieces (approx. 1/2-inch cubes).
- Toast Nuts (If using): Lightly toast pecans or walnuts in a dry pan over medium heat until fragrant (2–3 minutes). Set aside.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Dijon, tarragon, lemon juice, honey/syrup, salt, and pepper until completely smooth and emulsified.
- Combine Salad Components: In a large bowl, combine the cooled, chopped chicken, diced celery, minced red onion (if using), and halved grapes.
- Dress and Chill: Gently pour the dressing over the chicken mixture. Fold everything together until just combined; avoid over-mixing. Stir in the toasted nuts last.
- Rest for Flavour: Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavours to meld.