Ingredients
Method
- Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let sit until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel–lined plate and refrigerate until cool, about 30 minutes.
- Stir mayonnaise, celery, herbs, lemon juice, salt, and pepper together in bowl. Transfer chicken to cutting board, pat dry with paper towels, and cut into ½-inch pieces. Add chicken to bowl with mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Serve.