Ingredients:

  • 1.5 lbs chicken breast, poached or rotisserie, shredded or cubed
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 cup red grapes, halved
  • 1/2 cup celery, finely diced
  • 3 green onions, thinly sliced
  • 1/2 cup toasted pecans or slivered almonds
  • 2 tbsp fresh dill, minced
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp honey
  • 1 pinch cayenne pepper

Instructions:

  1. If you aren't using a pre cooked rotisserie bird, start by poaching your 1.5 lbs chicken breast. Place them in a pot and cover with water, adding a generous pinch of salt. Bring to a simmer — not a rolling boil — and cook 15 minutes until the internal temperature reaches 165°F. Note: Simmering gently keeps the protein fibers from tightening up and getting tough. Let the meat rest for 10 minutes before dicing or shredding.
  2. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, and cayenne until the dressing is glossy and opaque.
  3. Add the prepared chicken, halved grapes, diced celery, sliced green onions, and minced fresh dill to the bowl. Fold gently with a spatula until evenly coated.
  4. Wait to stir in the toasted pecans until just before serving to maintain their crunchy, snapping texture.