Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) celery, finely diced
  • 1/4 cup (60ml) red onion, finely diced
  • 1/4 cup (60ml) chopped fresh parsley
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. Place chicken breasts in a saucepan. Add chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook until chicken is cooked through (internal temperature of 165°F/74°C).
  2. Remove chicken from broth and let cool slightly. Shred chicken with two forks or your hands.
  3. In a large mixing bowl, whisk together mayonnaise, celery, red onion, parsley, Dijon mustard, lemon juice, salt, and pepper.
  4. Add shredded chicken to the bowl with the dressing. Mix gently until well combined.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chicken salad on your choice of bread, crackers, or lettuce.