3 cups of low sodium chicken broth
1 1/2 pounds of boneless skinless chicken breast halves
1/2 cup of mayonnaise
2 tablespoons of chopped chives
1 tablespoon of chopped tarragon
1 teaspoon of lemon juice
1 teaspoon of grated lemon zest
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper
2 celery stalks chopped
- Bring the chicken broth to a boil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and simmer, turning occasionally, until a thermometer inserted into the thickest portion registers 160F. Transfer chicken to a cutting board and cool 10 minutes.
- Combine the mayonnaise, chives, tarragon, lemon juice, lemon zest, salt and pepper in a bowl.
- Cut cooled chicken into 1/2 inch pieces and transfer to a bowl. Stir in the mayonnaise mixture and celery; mix well.