Ingredients:

  • 1.5 lbs boneless, skinless chicken breast
  • 1 bay leaf
  • 5 black peppercorns
  • 1 halved lemon
  • 1 cup finely diced celery
  • 1 cup halved red grapes
  • 3 stalks green onions, thinly sliced
  • 0.5 cup roughly chopped toasted pecans
  • 0.5 cup mayonnaise
  • 0.5 cup plain Greek yogurt
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh dill
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Place chicken breast in a large pot with the bay leaf, peppercorns, and halved lemon. Cover with water.
  2. Bring to a very gentle simmer (170°F/77°C) and poach for 15 minutes or until the internal temperature reaches 165°F. Do not boil.
  3. Remove chicken from liquid and let cool completely. Once cooled, dice into 1/2-inch cubes.
  4. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and fresh dill.
  5. Fold the diced chicken, celery, grapes, green onions, and toasted pecans into the dressing until evenly coated.
  6. Season with salt and white pepper. Refrigerate for at least 30 minutes to allow flavors to cure before serving.