Step 1

Add chicken breasts to a medium sized pot filled with water. Season the water with salt and, if desired, add 1 bay leaf and about a tsp of black peppercorns. Heat the pot over medium-high heat until the water begins to boil. Turn the heat down to medium and continue to boil the chicken for about 10-12 minutes or until it reaches an internal temperature of 165 degrees F.

Step 2

Remove the chicken to the bowl of a stand mixer or a medium sized mixing bowl. Using the paddle attachment, turn to medium speed and beat until the chicken is finely shredded. You can use the same process with a hand mixer in a mixing bowl. Or you have shred the chicken by hand using 2 forks. Add in 1/2 cup of the poaching liquid or chicken broth and give another stir. Set aside and allow the chicken to cool completely before adding the mix-ins.

Step 3

Preheat the oven to 350 degrees F. Place pecans on a small baking sheet and toast for 5-8 minutes until fragrant but not burned. Remove from the baking sheet onto a cutting board and roughly chop. Allow to cool before mixing into the chicken salad.

Step 4

When the chicken is cooled, add in white onion, celery, grapes, green apple, tarragon and pecans plus 1/2 cup of mayonnaise. Stir until well combined and then add a pinch of salt & pepper to taste. If on Whole30/Paleo diet serve with cucumbers, celery, bell peppers or on a salad. It's also wonderful in a croissant or on crackers. Enjoy!