1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170°F. Turn off heat, cover pot, and let stand until chicken registers 165°F, 15 to 17 minutes.

2. Transfer chicken to paper towel-lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, whisk mayonnaise, lemon juice, mustard, ground fennel, and 1/4 teaspoon pepper together in large bowl.

3. Pat chicken dry with paper towels and cut into 1/2-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, apple, walnuts, tarragon, and thyme; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)

Serves 4 to 6

URL: http://www.cooksillustrated.com/recipes/detail.asp?docid=37005