Ingredients:

  • 2 lbs (900g) Boneless, skinless chicken breasts or thighs
  • Water or Low-Sodium Broth (enough to cover)
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns
  • 3 medium Celery Stalks, finely diced
  • 1/2 small Red Onion, very finely minced
  • 1/2 cup (120ml) Dill Pickles (or cornichons), chopped
  • 1/4 cup (60ml) Fresh Parsley, chopped
  • 3/4 cup (180ml) Good Quality Mayonnaise (full-fat)
  • 2 Tbsp (30ml) Dijon Mustard
  • 1 Tbsp (15ml) Apple Cider Vinegar (or lemon juice)
  • 1–2 Tbsp (15–30ml) Pickle Juice (from the jar)
  • Salt, to taste
  • Freshly ground Black Pepper, to taste

Instructions:

  1. Poach the Chicken: Place chicken, bay leaves, and peppercorns in the saucepan. Cover completely with water/broth. Bring just to a simmer (do not boil vigorously). Cook until internal temperature reaches 165°F (74°C), about 20–25 minutes.
  2. Shred & Cool: Remove chicken immediately and let it cool slightly. Once cool enough to handle, shred or roughly dice the chicken into bite-sized pieces.
  3. Prepare Vegetables: While chicken cools, finely dice the celery and red onion. Chop the pickles and parsley.
  4. Mix the Dressing: In the large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and 1 tablespoon of pickle juice. Season generously with salt and pepper.
  5. Combine: Add the cooled chicken, chopped vegetables, and fresh parsley to the dressing mixture. Fold gently until everything is evenly coated.
  6. Check and Adjust: Taste the salad again. Add the second tablespoon of pickle juice if it needs more brightness, or add more salt or pepper as needed.
  7. Chill (Crucial Step): Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to fully integrate.