Step 1

You can skip this entire step and use 6 cups of cooked chicken breast (about 4 chicken breasts).

Step 2

Place the chicken breasts in a large stock pot. Add the bay leaves, peppercorns, and salt. Cover with water.

Step 3

Bring the water to a boil, then reduce to a low boil or simmer. Simmer for about 15 minutes or until the chicken reaches an internal temperature of 165F.

Step 4

Set the chicken aside on a cutting board and chop or shred.

Step 5

In a large mixing bowl, combine the mayo, yogurt, celery seed, salt, pepper, and vinegar.

Step 6

Add the chopped chicken and toss to coat, ensure every piece of chicken is coated.

Step 7

Add in the chopped celery, chopped onion, cranberries, pecans, and diced apple, and fold in to combine.