Cold Poached Chicken Salad

Instructions

1. 1

   Place the Chicken Breasts in a large Saucepan in a single layer. Add the Cold Water, Chicken Broth, smashed Garlic, Bay Leaf, Black Peppercorns, Kosher Salt, and Celery pieces (if using). The liquid should fully cover the Chicken Breasts — add more Water if needed.

2. 2

   Bring the Pot to a gentle simmer over medium heat. This should take about 10–12 minutes. Do not let it reach a rolling boil — a gentle simmer with small bubbles is the goal for tender Chicken Breasts.

3. 3

   Once simmering, reduce the heat to medium-low and cook for 8–10 minutes, or until the thickest part of the Chicken Breasts registers 165°F on an instant-read Meat Thermometer. Larger breasts may take a minute or two longer.

4. 4

   Remove the Pot from the heat. Transfer the Chicken Breasts to a Cutting Board and let it rest for 5 minutes. Then let it cool completely — about 20–25 minutes at room temperature, or speed it up by placing it in the refrigerator.

5. 5

   Once fully cooled, chop the Chicken Breasts into roughly 3/4-inch cubes, or shred it with two forks for a chunkier, more rustic texture. Transfer to a large Mixing Bowl.

6. 6

   In a small Mixing Bowl, whisk together the Mayonnaise, Dijon Mustard, Lemon Juice, Apple Cider Vinegar, Kosher Salt, Black Pepper, and Garlic Powder until completely smooth. Taste and adjust seasoning as needed.

7. 7

   Add the diced Celery, Red Onion, and fresh Parsley (and Dill, if using) to the Mixing Bowl with the Chicken Breasts. If using Red Grapes and Pecans / Walnuts, add them now as well.

8. 8

   Pour the dressing over the Chicken Breasts and vegetables. Fold everything together gently with a Spatula or large Wooden Spoon until evenly coated. Avoid over-mixing to keep the Chicken Breasts pieces intact.

9. 9

   Taste and adjust seasoning with additional Kosher Salt, Black Pepper, or Lemon Juice. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

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