Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken.
Ingredients
INGREDIENTS
Boneless
skinless chicken breast halves
celery stalks
chopped chives
chopped tarragon
grated lemon zest
ground black pepper
lemon juice
Low-sodium chicken broth
Mayonnaise
Sea salt
Directions
DIRECTIONS
Bring the chicken broth to a boil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and simmer, turning occasionally, until a thermometer inserted into the thickest portion registers 160ï‚°F. Transfer chicken to a cutting board and cool 10 minutes.
Combine the mayonnaise, chives, tarragon, lemon juice, lemon zest, salt and pepper in a bowl.
Cut cooled chicken into 1/2 inch pieces and transfer to a bowl. Stir in the mayonnaise mixture and celery
