Chicken Salad

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4 cups diced poached chicken, recipe follows

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

2 tablespoons finely chopped parsley

1 cup prepared or homemade mayonnaise

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper

POACHED CHICKEN FOR SALADS:

10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds bone-in, skin-on chicken breasts halves, fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium store bought