Chicken Salad with French Tarragon and Peas

Ingredients

• 3 large boneless, skinless chicken breasts
• 2 cups chicken stock or broth
• 1/2 tsp. poultry seasoning
• 3/4 cup chopped celery
• 3/4 cup chopped red onion
• 1 cup frozen peas, thawed and drained well
• Scant T chopped fresh tarragon
• Salt and fresh ground pepper to taste
• 1/2 cup mayonnaise
• 1 T fresh lemon juice
• 2 tsp. Dijon mustard

Directions

1. Cut away any visible fat and tendons from the chicken breasts, then set them in a pan large enough to hold them in one layer. Add the chicken stock and poultry seasoning, then pour in enough water to cover the chicken. Bring it to a very gentle simmer over very low heat for about 6 minutes. Turn off the heat and leave the chicken in the hot stock for about 15 minutes longer.
2. As the chicken finishes, stir together the mayonnaise, lemon juice, and Dijon mustard.
3. Lift the chicken out of the stock and let it cool. Cut or shred it into bite-sized pieces, then transfer it to a salad bowl. Add the celery, red onion, peas, and chopped French tarragon.
4. Fold in the dressing until everything is lightly coated. Depending on how much mayonnaise you like, you may not use all of it. Add salt and fresh ground pepper to taste.
5. Chill the salad for about 30 minutes before you serve it so the flavors have a chance to come together.
6. Store any leftovers in the refrigerator; the salad will keep for a day or two if it does not disappear first.