1 small onion, sliced into rings 1 carrot, coarsely chopped 2 bay leaves 3 to 5 fresh thyme sprigs, or 1/2 teaspoon dried thyme 5 parsley stems (save the leaves for the rest of the recipe below) 1/4 teaspoon salt, or to taste (optional) Pinch of ground black pepper 1 3/4 to 2 pounds chicken breast halves, with skin and bones (2 pieces)

Step 1 Combine the onion, carrot, bay leaves, thyme, parsley stems, salt, pepper and approximately 1 quart of water in a medium sauté pan (about 9-inch). Bring to a simmer. Add the chicken and more water if needed so the chicken is just covered. Return to a simmer. Cover and cook over low heat until the meat is firm and no longer pink inside, and a thermometer inserted into the thickest part of the chicken reaches 160 degrees, 20 to 25 minutes.

Step 2 Remove the pan from heat, cover (with the chicken still inside) and set aside for 10 minutes. Remove the chicken from the cooking liquid. Set the chicken aside to cool.

Step 3Remove the skin, bones and any visible fat. Dice the chicken to use for the chicken salad (you will need 2 cups diced chicken for the salad; any extra can be saved for another purpose). If not assembling the salad right away, cover and refrigerate the chicken until needed, up to 2 days.

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