Cooking Time: 25 min
Chilling Time: 2 hr
1 3/4 cups chicken broth
1 cup water
1/8 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
1 cup mayonnaise
1 tablespoon cider vinegar
1 scallion, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/8 teaspoon ground red pepper
1/8 teaspoon sugar
1. In a large soup pot, combine chicken broth, water and black pepper; bring to a boil over high heat. Add the chicken and cook 10 to 15 minutes, or until no pink remains.
2. Meanwhile, in a medium bowl, combine remaining ingredients; mix well.
3. Remove chicken from broth; allow to cool slightly and cut into 1/2-inch pieces.
4. Add chicken to mayonnaise mixture; mix well. Cover and chill at least 2 hours before serving.