4 cups diced poached chicken
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 tsp. finely chopped fresh tarragon or fresh dill
2 tbsp. finely chopped parsley
1 cup prepared or homemade mayonnaise
2 tsp. strained freshly squeezed lemon juice
1 tsp. Dijon mustard
2 tsp. Kosher salt
freshly ground black pepper

In a mixing bowl, toss together chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce

Submitted by: Baboucar Jome