Prepare the chicken: If using raw chicken, place 500g of breasts in a saucepan, cover with cold water, add a pinch of salt, and bring to a gentle simmer over medium heat. You’ll see small bubbles rising to the surface — that’s the sign. Poach for 12–15 minutes until the thickest part feels firm to the touch and the internal temperature reaches 74°C. Drain, let it cool until you can handle it, then shred or dice into small, even pieces. The meat should be tender and pull apart easily with a fork.

Toast the nuts: In a dry frying pan over medium heat, add the flaked almonds or walnuts. Shake the pan every 30 seconds. After about 2–3 minutes, you’ll smell a warm, nutty aroma and see the nuts turning a light golden brown. Remove them immediately to a plate — they continue toasting from residual heat, so don’t let them darken too much.

Mix the dressing: In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and smoked paprika if using. Whisk until the mixture is smooth and pale yellow, with a thick, creamy consistency that coats the back of a spoon. Taste and adjust the seasoning — it should be tangy and well-seasoned.

Add the vegetables: Fold in the diced celery, red onion, dried cranberries, and half the toasted nuts. The celery should add a distinct crunch when you stir — listen for that gentle crackle as it incorporates into the dressing. The onion should be evenly distributed, adding flecks of purple and white.

Combine with chicken: Add the shredded or diced chicken to the bowl. Using a rubber spatula or large spoon, fold everything together gently but thoroughly. You want every piece of chicken coated in the creamy dressing — the mixture should look glossy and well-integrated, with no dry spots. The colour will be a soft, creamy white with pops of green, red, and brown.

Finish with herbs and nuts: Sprinkle in the fresh chives and dill, and add the remaining toasted nuts. Fold once more. The herbs will release a fresh, grassy scent as they mix in. Taste again — you’re looking for a balance of creamy, tangy, sweet, and savoury.

Rest and serve: Cover the bowl with cling film and refrigerate for at least 20 minutes. This resting time allows the flavours to meld and the chicken to absorb the dressing. When you lift the film, you’ll notice the aroma has deepened, and the texture will feel firmer and more cohesive. Serve chilled or at room temperature.