Chicken Salad with Walnuts

Place chicken breasts in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer until cooked through and an instant-read thermometer registers 165°F (74°C), approximately 12-15 minutes depending on thickness.

Remove chicken from water using tongs and transfer to a cutting board. Let cool for 5 minutes, then cut into bite-sized cubes.

Stir in the chopped fresh tarragon and freshly grated pepper, adjusting seasoning to taste.

Add the diced celery and chopped walnuts to the dressing and mix gently to combine.

Add the cubed cooked chicken to the bowl and fold gently until all pieces are evenly coated with dressing, being careful not to break up the chicken.

Divide the chicken salad among serving plates or spoon into lettuce cups if desired. Garnish with extra fresh tarragon and serve immediately or chill until ready to serve.