Instructions

• 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.