Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • Water to cover
  • 3/4 cup (170g) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) Dijon mustard
  • 1/4 cup (60ml) finely chopped celery
  • 1/4 cup (60ml) finely chopped red onion
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and pepper to taste
  • Optional: 1/4 cup (30g) chopped walnuts or pecans (for crunch)

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 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let cool slightly.
  2. Shred or dice the cooked chicken into bite-sized pieces.
  3. In a mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
  4. Add the shredded chicken, celery, red onion, and parsley to the bowl with the dressing. Gently stir to combine.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve on bread, crackers, lettuce cups, or straight from the bowl!