6 cups water or low sodium vegetable broth
3 large celery stalks, divided
1 onion, peeled and cut into 4 pieces
1/8 teaspoon pepper, plus additional to taste
1 1/4 pounds boneless, skinless chicken breast (see recipe notes)
3/4 cup toasted pecans pieces (see recipe notes)
3/4 cup red grapes, cut in half
1 tablespoon chopped fresh dill (optional)
1/3 cup light or regular mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt, or to taste
- Add water or broth to a medium pot. Cut 2 celery stalks into 4 pieces and add to pot along with onion pieces and fresh pepper, to taste. Add the chicken breasts and bring water or broth to a boil. Turn heat down and simmer for about 20 minutes or until chicken is cooked and no longer pink inside. Once cooked, remove chicken to a plate and chill in the refrigerator while making the rest of the salad.
- Chop the remaining two stalks of celery into small pieces and add to a large bowl. Add the pecans, grapes and dill. Add the mayonnaise and mustard.
- Remove the chilled chicken from the refrigerator and shred into small pieces, adding it to the rest of the ingredients in the bowl.
- Mix until well combined. Add salt and pepper to taste. Refrigerate until ready to serve. Salad tastes even better when it has time to sit in the refrigerator for a few hours or overnight.
You may use leftover chicken or a rotisserie chicken and skip to step 2.
Roasted pecan recipe can be found here.