1) For the poached chicken for salads: Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
2) Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 2.5cm cubes. Discard the bones and skin.
3) For the salad: In a mixing bowl, toss together the chicken, celery, spring onions and herbs. Set aside.
4) In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked streaky bacon, vine-ripened tomatoes and lettuce.