Herb-Infused Creamy Chicken Salad

1. Prepare the Chicken

In a Dutch oven, dissolve 2 tablespoons of salt in 6 cups of cold water. Add the chicken breasts to the pot. Set the pot over medium heat and let the water slowly come to a gentle simmer. Cook the chicken for about 15 to 17 minutes, until it turns opaque and feels firm to the touch.

2. Cool the Chicken

Transfer the cooked chicken to a paper towel-lined rimmed baking sheet to cool in the refrigerator for about 30 minutes. This cooling step helps the chicken firm up, making it easier to cut.

3. Cut the Chicken

After the chicken has cooled, pat it dry with paper towels to remove any excess moisture. Using a sharp knife, cut the chicken into ½-inch pieces.

4. Make the Dressing

In a large bowl, whisk together ½ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and ¼ teaspoon pepper until the mixture is smooth and well combined.

5. Combine Salad Ingredients

Add the minced celery, shallot, parsley, and tarragon to the bowl with the dressing. Gently fold in the cut chicken pieces, making sure they are evenly coated with the dressing and herbs.