Herb-Infused Poached Chicken Salad

1. Brine the Chicken

Dissolve 28.35 grams (2 tablespoons) of salt in 6 cups of cold water in a Dutch oven. Submerge the chicken breasts in the brine.

2. Cook the Chicken

Heat the pot over medium heat until the water reaches 170 degrees Fahrenheit. Turn off the heat and cover the pot. Let the chicken cook gently in the residual heat until it reaches an internal temperature of 165 degrees Fahrenheit, about 15 to 17 minutes.

3. Cool the Chicken

Transfer the chicken to a paper towel-lined rimmed baking sheet and refrigerate for 30 minutes to cool down.

4. Make the Dressing

Whisk together 120 milliliters (0.5 cup) mayonnaise, 30 milliliters (2 tablespoons) lemon juice, 5.68 grams (1 teaspoon) Dijon mustard, and 0.25 teaspoon black pepper in a large bowl.

5. Prepare the Chicken

After the chicken has cooled, pat it dry with paper towels and cut it into 0.5-inch pieces.

6. Combine Ingredients

Add the chicken to the bowl with the mayonnaise mixture. Fold in the minced celery, shallot, parsley, and tarragon, ensuring everything is well combined.

7. Season and Serve

Season the salad to taste with salt and black pepper. Give it a good mix to ensure even seasoning. Serve and enjoy!