Light, but at the same time satisfying, a salad with chicken breasts and lots of greens is suitable for both lunch and holiday tables.
Pour 1.5 liters of cold water into a roasting pan or pan with a thick bottom, add 2 tbsp. salt. Submerge the cleaned chicken breasts in water. Heat the water over moderate heat until the water reaches a temperature of 80 C. Turn off the heat, cover the frypot with a lid and leave for 15-17 minutes. Check the temperature in the thickest part of the breast, it should be at least 71 C.
Transfer chicken to a tray lined with paper towels. Once the meat has cooled to room temperature, place the tray in the refrigerator for 30 minutes.
Mix mayonnaise, lemon juice, mustard and ¼ tsp. ground black pepper.
Peel the coarse outer fibers from the celery and cut into small cubes. Cut the shallot finely. Separate the parsley and tarragon leaves from the twigs and finely chop.
Dry the chicken fillet with paper towels and cut into slices 5-7 mm thick. Place in bowl with dressing. Add celery, shallots and herbs. Mix and arrange in "boats" of lettuce leaves.