1. Cook the Chicken

To start, you need to cook the chicken breasts. There are several methods you can use:

• Boiling: Place the chicken breasts in a pot of water and bring it to a boil. Lower the heat and let the chicken simmer for 12-15 minutes, or until it’s fully cooked and reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the pot and let it rest for 5 minutes.

• Pan-Frying: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, or until fully cooked through and golden brown on the outside. Afterward, let the chicken rest for 5 minutes.

• Grilling: Preheat your grill to medium-high heat and season the chicken breasts with olive oil, salt, and pepper. Grill for about 6-7 minutes on each side or until the chicken is cooked through and has grill marks.

Once the chicken is cooked, allow it to cool slightly before shredding or chopping it into bite-sized pieces. Shredding the chicken will give it a lighter texture, while chopping will keep the pieces larger for a heartier bite.

2. Prepare the Vegetables and Fruits

While the chicken is cooling, prepare the vegetables and fruits. Finely chop the celery and red onion (if using). If you’re adding grapes, slice them in half. For extra flavor and crunch, you can also chop up some walnuts or pecans and dried cranberries or raisins. These additions bring sweetness and texture to the salad.

3. Make the Dressing

In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. The mustard and lemon juice add a tangy depth to the creamy dressing, while the garlic and onion powders infuse the salad with savory flavor. Taste the dressing and adjust the seasoning if necessary.

4. Combine the Ingredients

In a large mixing bowl, combine the shredded or chopped chicken, celery, red onion, grapes (if using), walnuts (if using), and cranberries or raisins. Gently toss to combine the ingredients evenly.

Next, pour the prepared dressing over the chicken mixture and gently toss until everything is evenly coated. Be careful not to over-mix, as this can break down the ingredients and make the salad too mushy. If the mixture feels too dry, add a little more dressing.

5. Serve the Chicken Salad

Once everything is mixed, you can serve the chicken salad in various ways. For a light option, serve it over a bed of leafy greens like spinach, arugula, or romaine. For a heartier meal, serve the chicken salad in a sandwich, wrap, or with crackers on the side.

If you’re using the chicken salad for sandwiches, you can toast your bread lightly to add some crunch. Whole wheat bread, croissants, or a baguette are excellent options.

Garnish with fresh herbs like parsley or dill for a touch of freshness and color.