Chicken Salad

Ingredients

• 8 cups water
• 6 peppercorns black peppercorns
• 1 leaf bay leaf
• 1.5 pounds chicken breasts, boneless skinless
• 0.5 cups mayonnaise
• 1 tablespoons Dijon mustard
• 1.5 tablespoons lemon juice – freshly squeezed
• 0.75 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 2 ribs celery – finely diced
• 0.25 cups red onion – finely chopped
• 2 tablespoons parsley – finely chopped

Instructions

1. Put the water, black peppercorns, and bay leaf in a medium saucepan and bring to a bare simmer over medium heat, 5–7 minutes.
2. Slide in the chicken breasts, reduce heat to maintain a gentle simmer, and poach until opaque throughout and an instant-read thermometer in the thickest part reads 160–165°F, 12–15 minutes. Turn off heat and let the chicken rest in the hot liquid for 10 minutes, then transfer to a plate to cool until just warm, about 15 minutes. Dice into 0.5-inch pieces.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
4. Add the celery, red onion, and parsley to the bowl and fold to distribute evenly.
5. Add the diced chicken and fold gently until every piece is coated.
6. Cover and chill until cold and flavors meld, 20–30 minutes. Serve cold as a salad or sandwich filling.