Chicken Salad with Walnuts and Tarragon

• BASIC-EASY
• FAST
• MAKE-AHEAD

Ingredients

1. 4 skinless, boneless chicken breast halves (1 1/2 pounds)
2. 1 bay leaf
3. 1/3 cup walnuts pieces
4. 1/2 cup mayonnaise
5. 1 tablespoon Dijon mustard
6. 1 tablespoon finely chopped tarragon
7. 1 tablespoon snipped chives
8. 1 tablespoon fresh lemon juice
9. Kosher salt and freshly ground pepper
10. 4 celery ribs with leaves from the light green inner heart, finely chopped

1. Preheat the oven to 350°. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.
2. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.
3. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.