This easy chicken salad comes together quickly and can be customized to your taste preferences. The key is properly cooking the chicken so it remains tender and juicy, then allowing time for the flavors to meld in the refrigerator.

1. Step 1: Gently simmer, don't boil the chicken

   Place chicken breasts in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a gentle simmer over medium heat (do not boil rapidly).

2. Step 2: Cook until internal temperature reaches 165°F

   Once simmering, reduce heat to low, cover, and cook for 15-18 minutes, or until the internal temperature reaches 165°F and chicken is no longer pink in the center.

3. Step 3: Cool completely before dicing

   Remove chicken from the pot and let cool completely on a cutting board, about 15 minutes. Once cooled, dice into 1/2-inch cubes or shred with two forks, depending on your preference.

4. Step 4: Toast almonds until lightly golden

   While the chicken cools, toast the sliced almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently until lightly golden. Remove from heat immediately to prevent burning.

5. Step 5: Combine dressing ingredients until smooth

   In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.

6. Step 6: Add all salad ingredients to the dressing

   Add the cooled diced chicken, dried cranberries, toasted almonds, diced celery, diced red onion, and fresh dill (if using) to the bowl with the dressing.

7. Step 7: Fold gently to combine

   Gently fold everything together until well combined and evenly coated with the dressing. Taste and adjust seasoning if needed.

8. Step 8: Refrigerate to allow flavors to meld

   For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

9. Step 9: Serve chilled in various ways

   Serve chilled on a bed of lettuce, in a sandwich, wrap, or with crackers. Store leftovers in an airtight container in the refrigerator for up to 3 days.

This versatile chicken salad can be customized in many ways. Try adding halved grapes, chopped apples, or walnuts instead of almonds. For a lighter version, use all Greek yogurt instead of mayonnaise. Serve with whole grain bread for a nutritious and satisfying meal.