Cooking Time: 15 min
1 3/4 cups chicken broth
1 cup water
1/8 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
1 cup mayonnaise
1 tablespoon cider vinegar
1 scallion, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/8 teaspoon ground red pepper
1/8 teaspoon sugar
- In a large soup pot, combine chicken broth, water and black pepper; bring to a boil over high heat. Add the chicken and cook 10 to 15 minutes, or until no pink remains.
- Meanwhile, in a medium bowl, combine remaining ingredients; mix well.
- Remove chicken from broth; allow to cool slightly and cut into 1/2-inch pieces.
- Add chicken to mayonnaise mixture; mix well. Cover and chill at least 2 hours before serving.
A fancy way to serve this is to place a scoop of chicken salad on a romaine lettuce leaf and surround it with slices of fresh melon.