To poach the chicken breast, begin by placing it in a small pot and covering it with low sodium chicken broth. If the broth doesn’t completely cover the chicken, add a bit of water. This will ensure the chicken stays moist and flavorful.
Add a sprinkle of kosher salt and pepper to taste. You can also toss in a piece of celery and its leaves for added flavor. If you’d like, feel free to add herbs such as parsley for extra aroma. Bring the pot to a boil over medium heat, watching for it to bubble.
Once boiling, reduce the heat to a simmer. This is key for gently cooking the chicken. Let it simmer for about five minutes. You want the chicken to be cooked through but still tender.
After five minutes, remove the pot from the heat. Cover it tightly and let the chicken sit for 15 to 20 minutes. This resting time is crucial, as the chicken will continue to cook and reach the perfect internal temperature of 160 degrees.
Once the chicken is cooled, drain it and cut it into small cubes. You want bite-sized pieces that will mix well with the other ingredients.
In a large bowl, combine the light Hellman's mayonnaise, Greek yogurt, and a pinch of kosher salt and pepper. Mix well until smooth. This creamy dressing will coat all the salad components beautifully.
Add the cubed chicken, grapes, apples, and chopped celery to the bowl. Gently fold everything together, making sure each piece is coated in the creamy dressing.
After mixing, cover the bowl and let it chill in the refrigerator. This resting time allows the flavors to meld together beautifully. You can let it chill for at least 30 minutes, or up to a few hours if you have time.
Right before serving, mix in the pecans or walnuts. This step ensures they remain crunchy and add texture to the salad.
Serve the Chicken Waldorf Salad over a bed of mixed baby greens. The greens add freshness and color, enhancing the overall presentation of the dish.
