Ingredients:

  • 1 1/2 lbs (680g) boneless, skinless chicken breasts
  • Water, for poaching
  • Salt and freshly ground black pepper
  • 3/4 cup (170g) mayonnaise (Hellmann's/Best Foods recommended for that classic taste)
  • 1/4 cup (60ml) finely chopped celery
  • 1/4 cup (30g) finely chopped red onion
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1/4 cup (25g) chopped fresh parsley
  • Optional: pinch of celery seed, pinch of cayenne pepper

Instructions:

  1. Poach chicken breasts in simmering water until cooked through (internal temp of 165°F/74°C). Alternatively, use leftover roasted or grilled chicken.
  2. Let chicken cool slightly, then shred or dice into bite-sized pieces.
  3. In a large bowl, combine mayonnaise, celery, red onion, Dijon mustard, lemon juice, and parsley. Season with salt and pepper.
  4. Add the shredded chicken to the bowl and gently mix until everything is well combined.
  5. Cover and refrigerate for at least 30 minutes before serving to allow flavours to meld.