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.
- skinless chicken breast halves
- celery stalks
- chopped chives
- chopped tarragon
- grated lemon zest
- ground black pepper
- lemon juice
- Low-sodium chicken broth
- Sea salt
- 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