• To cook the chicken, salt well on both sides then allow to sit and dry brine for around 15-20 minutes.
• Boil a pot of water, then reduce the heat to low until water temp reaches 180°F/82°C (to test water temp, I just use my meat thermometer)
• Stir a very large handful of salt into the water then gently drop in the chicken breasts. This should drop the water temp to about 165°F/75°C. Poach for 20 minutes at a temp of 165°F/75°C.
If you're poaching more than 2 breasts, the temperature may drop below 165°F. If this happens, increase heat and monitor the water temp to keep it as close to 165°F/75°C as possible while poaching.
• When cooked, the internal temp of the chicken should read 150-155°F/65-68°C.
• To prep the pistachios, chop them then sift off the nut dust using a fine mesh strainer.
• Add all ingredients including sifted pistachios into a stand mixer with paddle attachment and mix on high for about 30 seconds to mix ingredients and shred down the chicken a bit.
• If you're not using a stand mixer, just cut down chicken well, then mix vigorously to shred it up a bit.
• Serve on a toasted brioche bun, crackers, or fresh naan.
This recipe makes about 3x what you'll need for the chicken salad. When I make pickled raisins, I usually make more than I need to keep in the fridge as a salad topper. If you don't want to make this much, just make ⅓ of this recipe.

PICKLED GOLDEN RAISINS:

• Heat sugar & vinegar in saucepan over med until simmering.
• Add raisins in and stir.
• Remove from the heat and allow to plump for 20 minutes.

MAYONNAISE (RECIPE MAKES ABOUT 250G):

• Add all ingredients except oil into a high sided container. Blend with an immersion blender then slowly stream in oil. When you get to the last of the oil, it may start pooling on top of the mayo. If that happens, move the immersion blender to the top of the mayo and work it up and down a bit to incorporate the oil into the mixture.