Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth or water
  • 1 teaspoon (5ml) kosher salt
  • 1/2 teaspoon (2.5ml) black peppercorns
  • 1 bay leaf
  • 1 lemon half
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh chives
  • 1/2 teaspoon (2.5ml) celery seeds
  • Salt and freshly ground black pepper to taste
  • 1 cup (115g) celery, finely diced
  • 1/2 cup (60g) red onion, finely diced
  • 1/2 cup (50g) toasted slivered almonds
  • 1/4 cup (30g) chopped fresh parsley

Instructions:

  1. Combine chicken broth, salt, peppercorns, bay leaf, and lemon half in a large pot. Bring to a simmer. Gently add chicken breasts. Cook until chicken is cooked through (internal temperature of 165°F/74°C).
  2. Remove chicken from the pot and let cool slightly. Then refrigerate for at least 30 minutes.
  3. Whisk together mayonnaise, Dijon mustard, lemon juice, chives, and celery seeds in a medium bowl. Season with salt and pepper to taste.
  4. Shred the chilled chicken into bite-sized pieces.
  5. In a large bowl, gently combine shredded chicken, celery, red onion, and toasted almonds.
  6. Pour the dressing over the chicken mixture and gently fold to coat.
  7. Cover and refrigerate for at least 15 minutes to allow the flavours to meld.
  8. Taste and adjust seasonings as needed. Serve chilled.