Crunchy Chicken Salad with Crispy Bacon

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 8 slices thick-cut bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 stalks celery, finely diced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 1/2 cup red grapes, halved
• 1/4 cup fresh parsley, chopped
• Salt and freshly cracked black pepper, to taste

Instructions

1. 1

   Poach the chicken: Place chicken in a single layer in a skillet or pot. Cover with cold water by about an inch. Add a generous pinch of salt and a few black peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 12-15 minutes, or until internal temperature reaches 165°F. Remove chicken, let rest for 5 minutes, then shred or dice into bite-sized pieces.

2. 2

   Cook the bacon: Place bacon strips in a cold skillet and turn heat to medium. Cook, turning occasionally, until deeply golden and very crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small bits.

3. 3

   Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, and Dijon mustard until smooth. Season generously with salt and pepper. Taste and adjust seasoning.

4. 4

   Assemble the salad: Add the shredded chicken, crumbled bacon, diced celery, toasted pecans, halved grapes, and chopped parsley to the bowl with the dressing. Gently fold everything together with a rubber spatula until evenly coated. Be careful not to overmix.

5. 5

   Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, on toasted bread, in lettuce cups, or alongside a soup.