Ingredients:
- 1.5 lbs boneless skinless chicken breasts
- 1 quart water
- 1 tbsp salt
- 2 cloves garlic, smashed
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 0.5 tsp Kosher salt
- 0.5 tsp black pepper
- 1 cup celery, finely diced
- 0.25 cup red onion, minced
- 1 cup red grapes, halved
- 2 tbsp fresh dill, chopped
Instructions:
- Poach the protein. Place your 1.5 lbs of chicken breasts into a pot with 1 quart of water, 1 tbsp salt, and 2 smashed garlic cloves. Bring to a bare simmer over medium high heat. Note: Never let the water reach a rolling boil, as the turbulence can tear the delicate outer fibers of the meat.
- Monitor the temperature. Cook the chicken for 12–15 minutes until the internal temperature reaches 165°F (74°C).
- Initiate the cooling. Remove the chicken from the liquid and let it sit on a plate at room temperature for 10 minutes. Then, move it to the fridge until completely cold. Note: This two stage process prevents the weeping effect where steam turns into water inside the salad.
- Whisk the binder. In a medium bowl, combine 1 cup mayonnaise, 1 tbsp Dijon, 1 tbsp lemon juice, 0.5 tsp salt, and 0.5 tsp pepper. Whisk vigorously until the sauce is glossy and emulsified.
- Prep the aromatics. Finely dice 1 cup of celery and 0.25 cup of red onion. Mincing the onion helps it distribute evenly so you don't get a giant onion bite.
- Dry the vegetables. Use paper towels to pat the celery and onion dry. Note: This is the secret to a thick, creamy dressing that doesn't thin out over time.
- Slice the sweetness. Halve 1 cup of red grapes. If they are particularly large, quarter them.
- Shred the chicken. Using your hands or two forks, break the cold chicken into bite-sized shreds.
- Combine the elements. In a large mixing bowl, add the chicken, dressing, celery, onion, grapes, and 2 tbsp of fresh dill.
- Final fold. Use a rubber spatula to fold the ingredients together until the chicken is completely and evenly coated.