Creamy Chicken Salad with Celery, Cranberries and Pecans

What you need

• 700 g (1 1/2 lb) boneless, skinless chicken breasts
• 1 tsp salt, for the poaching water, plus extra to taste
• 60 g (1/2 cup) pecans
• 2 stalks celery, finely diced
• 60 g (1/2 cup) dried cranberries
• 2 spring onions, thinly sliced
• 170 g (3/4 cup) mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the chicken in a saucepan, cover with cold water by 2 cm and add the salt.

2. 2

   Bring just to a simmer, then lower the heat so the water barely moves. Poach until the chicken is cooked through and reads 74 °C (165 °F) in the thickest part, 12-15 min.

3. 3

   Lift the chicken onto a board and let it cool completely, about 20 min.

4. 4

   Meanwhile, toast the pecans in a dry frying pan over medium-low heat, tossing often, until fragrant, 3-5 min. Cool and chop roughly.

5. 5

   Cut the cooled chicken into 1 cm dice.

6. 6

   In a large bowl, stir the mayonnaise with the lemon juice, dill and pepper.

7. 7

   Add the chicken, celery, cranberries, spring onions and pecans and fold until everything is evenly coated.

8. 8

   Taste and add salt if needed. Serve right away, or chill for 1 hour to let the flavours settle.

Imported from callmepmc.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.