Ingredients:

  • 450 g boneless, skinless chicken breasts
  • 960 ml water
  • 5 g salt
  • 50 g yellow onion, halved
  • 1 bay leaf
  • 180 g plain Greek yogurt, full-fat or 2%
  • 30 g light mayonnaise (optional)
  • 15 ml fresh lemon juice (about ½ lemon)
  • 7 g honey
  • 5 g Dijon mustard
  • 3 g ground cumin
  • 2.5 g ground coriander
  • 1.2 g smoked paprika
  • 0.6 g ground cinnamon
  • 0.7 g ground turmeric
  • 0.7 g black pepper
  • 1.5 g salt, plus more to taste
  • 100 g celery stalks, finely diced (about 2 stalks)
  • 75 g red seedless grapes, halved
  • 45 g sliced almonds, toasted
  • 20 g red onion, finely diced
  • 6 g chopped fresh dill or parsley

Instructions:

  1. Place the chicken, water, 5 g salt, onion and bay leaf in a medium saucepan. Add water to cover the chicken by about 2.5 cm (1 inch).
  2. Bring to a bare simmer over medium heat, with small bubbles breaking the surface. Do not let it reach a rolling boil.
  3. Cover and cook for 12 to 15 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer and the center is opaque with no pink.
  4. Turn off the heat and let the chicken rest in the hot liquid for 10 minutes.
  5. While the chicken rests, add the sliced almonds to a dry skillet over medium-low heat. Stir often for 3 to 4 minutes, until light golden and nutty-smelling. Remove them from the pan immediately.
  6. Transfer the chicken to a plate and let it cool for 20 minutes, until it no longer feels warm to the touch.
  7. Shred the chicken with two forks into bite-size pieces, keeping some larger chunks.
  8. In a bowl, whisk the yogurt, mayonnaise (if using), lemon juice, honey, Dijon, cumin, coriander, smoked paprika, cinnamon, turmeric, black pepper and 1.5 g salt until smooth and evenly colored. Add more salt to taste.
  9. Add the cooled chicken, celery, grapes, red onion and dill to the dressing. Fold gently with a spatula until every piece is coated.
  10. Stir in the toasted almonds just before serving, or sprinkle them on top.
  11. Refrigerate for at least 45 minutes so the flavors meld and the dressing firms slightly. Store in an airtight container in the refrigerator for up to 4 days.