Chicken Salad

• 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 chicken breasts halves, on the bone and fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium canned