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
  • 1/2 cup (120ml) mayonnaise (full-fat recommended)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 teaspoon (5ml) chopped fresh tarragon (or dried, 1/2 tsp)
  • 1/4 teaspoon (1.25ml) celery seed
  • Salt and pepper to taste
  • 1 cup (approx. 2 medium stalks) celery, finely diced
  • 1/2 cup (60g) red onion, finely diced
  • 1/2 cup (50g) toasted pecans or walnuts, roughly chopped (optional)

Instructions:

  1. Place chicken breasts in a pot with chicken broth, salt, and pepper. Bring to a simmer, then reduce heat and cook until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  2. Remove the chicken from the broth and let cool slightly. Shred or dice into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, tarragon, celery seed, salt, and pepper.
  4. In a large bowl, combine the shredded chicken, celery, red onion, and toasted nuts (if using).
  5. Pour the dressing over the chicken mixture and gently stir until well combined.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve on bread, crackers, lettuce cups, or enjoy as is.