Ingredient! 10 sprigs of parsley 2 sprigs of fresh thyme 1 small onion 1 small carrot 1 stalk celery 1.35 kg chicken breast halves 1.5 l chicken stock Freshly ground black pepper For salad 100g minced cooked chicken, recipe above 1 stalk celery, cut into 0.5 cm cubes 4 onions onion, trimmed and thinly sliced ​​2 teaspoon salt 1 teaspoon Dijon mustard 2 teaspoon strained freshly squeezed lemon juice 250 ml cooked or homemade mayonnaise 2 tbsp finely chopped parsley 1 1/2 tsp finely chopped fresh dragon or fresh dill Preparation! For the poached chicken for salads. Put the parsley, thyme, onion, carrot, celery and chicken breast in a medium saucepan. Cover with broth, and bring to a boil only. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove pan from heat, uncover, chill chicken in liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and rinse the chicken and cut the meat into 2.5 cm cubes. Discard bones and skin. For the salad In a mixing bowl, toss together the chicken, celery, spring and herbs. Set aside. In a small bowl, whisk together mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and gently mix until combined. Refrigerate until ready to serve.