Cook the chicken:

Place the chicken breasts in a pot and cover with the broth.

Cut two celery stalks in half and add them to the pot.

Cut the onion in half. Reserve one half for later and roughly chop the other half. Add the chopped onion to the pot.

Bring to a boil, then cover and reduce heat to low. Simmer until the chicken reaches 160°F (about 15 minutes).

Remove the chicken from the broth and let it rest for 30 minutes, then shred with two forks or a hand mixer.

Prepare the ingredients:

Finely dice the remaining celery stalk and ¼ cup of the red onion.

Quarter the grapes and roughly chop the pecans.

Make the dressing:

In a bowl, whisk together the mayonnaise, garlic powder, dill, salt, black pepper, and apple cider vinegar.

Assemble the salad:

In a large bowl, combine the shredded chicken, grapes, diced celery, red onion, pecans, and dill.

Pour the dressing over the top and mix until evenly coated.

Chill & serve:

Cover and refrigerate for at least 30 minutes to let the flavors meld.

Serve on sandwiches, croissants, crackers, sweet peppers, or lettuce wraps.