Summary: The quintessential chicken salad! Light, lovely, full of flavor!
- 3 best-quality chicken breasts (if boneless/skinless, this is about 1.4 – 1.5 pounds)
- 1 cup good quality chicken broth
- 3/4 cups water
- 1/2 cup celery, cut in a large dice
- 1/2 cup red grapes, halved
- 3/4 cups pecan halves, lightly toasted and then chopped
- 1/2 cup mayonnaise
- 3/4 teaspoons salt + more for seasoning chicken
- 1/2 teaspoon cinnamon
- 3 tablespoons fresh lemon juice
- Season the chicken breasts with salt. In a saucepan or skillet for which you have the lid, place them in a single layer and then pour in the broth and water. Bring to a boil, then reduce to an active simmer, cover and poach until just cooked through, 15-20 minutes depending on size. When done, remove the chicken from the poaching liquid (when you can then discard), and let cool.
- In the meantime, prepare your celery, grapes and pecans. Set aside. In a small bowl, whisk together the mayo, 3/4 tsp salt, cinnamon and lemon juice.
- When the chicken is cool enough to handle, cut into 1/2″ cubes and put into a large mixing bowl. Add the celery, grapes, pecans and mayo dressing, and toss gently until everything is well-combined. Cover and chill for at least an hour. Re-season with salt, lemon juice and/or cinnamon to your liking. This is great along, served with summer tomatoes, turned into a sandwich, etc.
Recipe by Em-i-lis.