Ingredients:

  • 8 lbs / 800 g Cooked Chicken Breast or Thighs (Shredded or Diced)
  • ½ cup / 120 ml Best Quality Mayonnaise (Full-fat preferred)
  • ¼ cup / 60 g Plain Greek Yoghurt (Full-fat)
  • 2 Tbsp / 30 ml Fresh Lemon Juice
  • 1 Tbsp / 15 ml Dijon Mustard
  • 1 tsp / 5 ml Pure Vanilla Extract (Optional)
  • ½ tsp / 2.5 g Ground Cinnamon
  • ½ tsp / 2.5 g Fine Sea Salt (Adjustable)
  • ¼ tsp / 1.25 g Freshly Ground Black Pepper (Adjustable)
  • ½ cup / 60 g Pistachios, shelled (Roughly chopped, toasted preferred)
  • ½ cup / 75 g Dried Cranberries or Golden Raisins
  • 2 stalks / 100 g Celery (Finely diced)
  • ¼ cup / 30 g Red Onion or Shallot (Very finely minced)
  • 2 Tbsp / 10 g Fresh Parsley (Roughly chopped)

Instructions:

  1. If cooking fresh chicken, poach or roast the breasts until the internal temperature reaches 165°F (74°C). Allow the chicken to cool slightly, then shred or dice it into bite-sized pieces. Place the chicken in the large mixing bowl.
  2. Assemble the Dressing: In a small bowl, combine the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, and vanilla extract (if using). Whisk until completely smooth.
  3. Spice and Season: Add the ground cinnamon, sea salt, and black pepper to the dressing. Whisk thoroughly until the cinnamon is fully incorporated. Taste and adjust salt if necessary.
  4. Combine Textural Elements: Add the chopped pistachios, dried cranberries, finely diced celery, minced red onion/shallot, and fresh parsley directly to the bowl containing the shredded chicken. Toss gently to distribute the dry ingredients evenly.
  5. Fold and Chill: Pour the prepared dressing over the chicken and textural ingredients. Using a rubber spatula, gently fold the mixture together until all the chicken is evenly coated. Avoid over-mixing. Cover the bowl and refrigerate for a minimum of 30 minutes (up to 4 hours is ideal) to allow the flavors to meld.
  6. Final Adjustments and Serving: Remove the salad from the fridge. Give it a final taste check—cold dulls flavor, so you may need a final pinch of salt, pepper, or another small squeeze of lemon juice. Serve chilled on sandwiches, in lettuce cups, or alongside baked potatoes.