Ingredients:

  • 1 ½ pounds (680g) boneless, skinless chicken breasts or cooked chicken meat
  • Water (for boiling/poaching)
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • ¾ cup (170g) mayonnaise
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) apple cider vinegar
  • ½ teaspoon (2.5g) celery salt
  • ¼ teaspoon (1.25g) black pepper
  • 1 cup (115g) celery, finely diced
  • ½ cup (75g) red grapes, halved or quartered
  • ¼ cup (30g) red onion, finely diced (optional)
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Place chicken breasts in a large pot, cover with water, add salt and pepper, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let cool slightly.
  2. Once the chicken is cool enough to handle, shred or dice it into bite-sized pieces.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, celery salt, and black pepper.
  4. Add the shredded/diced chicken, celery, grapes, red onion (if using), and parsley to the dressing.
  5. Gently fold all the ingredients together until evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This is highly recommended!
  7. Enjoy your delicious chicken salad!