Ingredients :

• Chicken Breasts — Two are enough for four if the salad is well-garnished. Pick thick ones — not the thin ones that dry out in two minutes of cooking. Boneless thighs are even better if you want a deeper flavor and a melting texture.
• Mayonnaise — Use real mayo, not low-fat. The light version creates a watery sauce that doesn’t hold. If you want to lighten it up, mix half mayo and half Greek yogurt — it works really well and adds a nice extra tang.
• Mild Mustard — It adds body to the sauce without dominating it. A whole-grain mustard with its little seeds gives a more interesting result — discrete little pops in every bite and a less uniform look.
• Fresh Lemon — No bottled juice here. Freshly squeezed lemon has a clean acidity that cuts through the fat of the mayo and wakes everything up. One tablespoon, no more — beyond that, it turns sour and overpowers the rest.