📝 About This Recipe
This isn't just a sandwich filler; it's a masterclass in texture and balanced acidity. Drawing inspiration from classic French-American delis, this recipe prioritizes tender, hand-shredded poultry folded into a velvet-smooth dressing spiked with fresh herbs and bright lemon. The addition of toasted pecans and crisp celery provides a satisfying crunch that transforms a simple lunch into a gourmet experience.
🥗 Ingredients
The Chicken & Poaching Liquid
- 1.5 pounds Chicken Breast (boneless, skinless)
- 4 cups Chicken Broth (low sodium, enough to submerge chicken)
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Bay Leaf (dried)
The Creamy Dressing
- 1 cup Mayonnaise (high-quality, full fat)
- 1 tablespoon Dijon Mustard (smooth, not grainy)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crunch & Herbs
- 3/4 cup Celery (finely diced for uniform texture)
- 1/4 cup Red Onion (minced and rinsed in cold water)
- 1/2 cup Pecans (toasted and roughly chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Chives (thinly sliced)
- 1 cup Grapes (red seedless, halved)
👨🍳 Instructions
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1
Place the chicken breasts in a large pot and cover with chicken broth, peppercorns, and the bay leaf. Ensure the liquid covers the meat by at least an inch.
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2
Bring the liquid to a very gentle simmer over medium-high heat. Once simmering, immediately reduce the heat to low, cover the pot, and poach for 12-15 minutes until the internal temperature reaches 165°F (74°C).
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3
Remove the chicken from the liquid and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
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4
While the chicken rests, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
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5
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, salt, and black pepper until the dressing is silky and combined.
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6
Mince the red onion and place it in a small bowl of cold water for 5 minutes. This 'shocks' the onion, removing the harsh bite while keeping the flavor.
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7
Shred the cooled chicken by hand or dice it into 1/2-inch cubes, depending on your preference. Hand-shredding allows the dressing to cling better to the fibers.
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8
Drain the red onions and pat them dry with a paper towel.
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9
Add the chicken, celery, red onion, and halved grapes to the bowl with the dressing.
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10
Fold the ingredients together gently using a rubber spatula until every piece of chicken is evenly coated.
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11
Stir in the fresh dill, chives, and toasted pecans. Reserve a few herbs for garnish if desired.
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12
Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if the salad needs more brightness.
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13
Cover and refrigerate for at least 30 minutes before serving. This 'marinating' time is crucial for the flavors to meld together.
💡 Chef's Tips
For the best flavor, poach the chicken in broth rather than water to infuse it with savory notes. Always toast your nuts; it transforms the flavor profile from raw to deeply nutty and aromatic. If the salad seems too dry after chilling, stir in an extra tablespoon of mayonnaise or a splash of heavy cream. To keep the salad fresh for days, add the pecans right before serving so they don't lose their crunch. Substitute Greek yogurt for half of the mayonnaise if you prefer a tangier, lighter dressing.
🍽️ Serving Suggestions
Serve inside a buttery, toasted croissant with a leaf of Bibb lettuce. Scoop into hollowed-out heirloom tomatoes or avocado halves for a low-carb presentation. Pair with a crisp glass of Sauvignon Blanc or a chilled Sparkling Apple Cider. Serve alongside a simple garden salad or a cup of creamy tomato bisque. Use as a dip for thick-cut kettle chips or artisanal flaxseed crackers.