Classic Chicken Salad

3 cups of low sodium chicken broth

1 1/2 pounds of boneless skinless chicken breast halves

1/2 cup of mayonnaise

2 tablespoons of chopped chives

1 tablespoon of chopped tarragon

1 teaspoon of lemon juice

1 teaspoon of grated lemon zest

1/2 teaspoon of sea salt

1/4 teaspoon of ground black pepper

2 celery stalks chopped

1. Bring the chicken broth to a boil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and simmer, turning occasionally, until a thermometer inserted into the thickest portion registers 160F. Transfer chicken to a cutting board and cool 10 minutes.
2. Combine the mayonnaise, chives, tarragon, lemon juice, lemon zest, salt and pepper in a bowl.
3. Cut cooled chicken into 1/2 inch pieces and transfer to a bowl. Stir in the mayonnaise mixture and celery; mix well.