Zesty Chicken Salad

Ingredients:

• 4 bone-in, skin-on chicken breasts (about 5 pounds total)
• 1 bay leaf
• 1 ½ teaspoons kosher salt, plus more for water
• 3/4 cup mayonnaise
• 3 kosher dill pickles, chopped (about ¾ cup)
• 1 large shallot, finely chopped (about ⅓ cup)
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 2 tablespoons finely chopped fresh tarragon leaves
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 3/4 teaspoon freshly ground black pepper

Instructions:

1. Place chicken and bay leaf in a wide, shallow saucepan with a lid and add enough water to cover. Lightly salt water. Bring to a boil, uncovered, over medium-high. Reduce heat to medium, cover, and simmer until a thermometer inserted in thickest portion registers 165°F, about 25 minutes. Transfer chicken to a cutting board. Let cool for 30 minutes.
2. Meanwhile, whisk mayonnaise, pickles, shallot, lemon juice, tarragon, parsley, salt, and pepper in a large bowl until combined.
3. Remove and discard skin and bones from chicken. Cut chicken into ½-inch pieces. Add to mayonnaise mixture and gently fold to combine.