The Best Classic Chicken Salad

Ingredients

• 1 3/4 pounds whole bone-in, skin-on split chicken breast halves
• Kosher salt and freshly ground black pepper
• 2 whole lemons
• 4 whole sprigs of tarragon plus 1 tablespoon minced fresh tarragon leaves, divided
• 1/4 cup mayonnaise, preferably homemade, plus more to taste
• 1 tablespoon Dijon mustard, plus more to taste
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1 medium clove garlic, minced

Directions

1. Sprinkle the chicken all over with a generous amount of salt and pepper. Cut 1 lemon crosswise into slices between 1/8 and 1/4 inch thick. Tuck the chicken into zipper-lock bags or vacuum bags, then slip in the tarragon sprigs and sliced lemon. For zipper-lock bags, close the top almost all the way, leaving the last inch open; ease the bags down into a pot of water, and finish sealing just before the opening goes under. For vacuum bags, seal them using the manufacturer's directions.
2. For a sous-vide precision cooker, set the water bath to 150 degrees F before the chicken goes in. Cook no less than 1 hour and no more than 4, then move the bags into an ice bath for 15 minutes.
3. For the cooler method, pour 2 quarts of water into a large saucepot or Dutch oven with a heavy bottom and warm it over medium-high heat until an instant-read thermometer shows 155 degrees F. Carefully pour the water into a small cooler, nestle in the chicken, and close the lid. Cook no less than 1 hour and no more than 4, adding boiling water when needed so the water stays at 150 degrees F. After cooking, set the bags in an ice bath for 15 minutes.
4. Squeeze 2 tablespoons juice from the other lemon into a large bowl, then add 1 teaspoon of its zest. Use a rubber spatula to blend in the mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic. Refrigerate this mixture until the chicken is ready.
5. Once the chicken is done, take it out of the bags; the lemon slices and tarragon stems can go. Pull off and discard the skin and bones. Chop the chicken into 1/2-inch cubes, then add it to the mayonnaise mixture. Fold everything together gently. Taste, then adjust with salt and pepper. More mayonnaise, extra mustard, or another squeeze of lemon juice can go in if desired. Serve with lettuce or tuck into sandwiches.