Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth, low sodium
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup (150g) red grapes, halved
  • 1 cup (100g) celery, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (25g) fresh parsley, chopped
  • 1 cup (240ml) mayonnaise, good quality
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, fresh
  • 1 teaspoon sugar (5ml)
  • Salt and pepper to taste

Instructions:

  1. Place chicken breasts in the pot with broth, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cover. Poach until cooked through (internal temp of 165°F/74°C). Let cool.
  2. Once cooled, shred the chicken with two forks or dice it into bite-sized pieces.
  3. While the chicken cools, chop the grapes, celery, red onion, and parsley.
  4. In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, sugar, salt, and pepper.
  5. In a large bowl, combine the shredded chicken, grapes, celery, red onion, and parsley.
  6. Pour the dressing over the chicken mixture and gently stir to coat.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, taste and adjust seasoning (salt, pepper, lemon juice) as needed.