Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp black peppercorns
  • 1 sprig fresh thyme
  • 0.75 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 cup fresh dill or parsley, chopped
  • 1 cup red seedless grapes, halved
  • 2 large celery stalks, finely diced
  • 0.25 cup red onion, finely minced
  • 0.5 cup toasted pecans, chopped
  • salt and black pepper to taste

Instructions:

  1. Place chicken breasts in a pot with salt, peppercorns, and thyme. Cover with water by one inch. Bring to a simmer, then reduce heat to low. Cover and cook for 12–15 minutes until internal temperature reaches 165°F (74°C).
  2. Remove chicken from liquid and let rest until cool. Cube into 1/2-inch pieces or shred with two forks.
  3. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic powder until smooth.
  4. Add the cooled chicken, halved grapes, diced celery, and minced red onion to the bowl. Fold together until the chicken is evenly coated.
  5. Fold in the fresh herbs and toasted nuts. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.