Tarragon Chicken Salad

-To make the chicken
-Boil chicken broth with 3 bay leaves and 1/2 tbsp peppercorns. Add 3 boneless skinless chicken breasts and boil for 20 minutes.
-Strain and cool until the chicken is still warm, but you can handle it with your hands.
-Shred the chicken with your hands or using a fork

-To a large mixing bowl add:
-Shredded chicken
-One diced yellow bell pepper
-1/2 diced red onion that’s been macerated in red wine vinegar for 15 minutes
-1-2 tbsp tarragon (depending on how much you like it)
-~1 C mayo (vegan mayo is great too!)
-~1/2 C Full fat greek yogurt (vegan yogurt is great too)
-Lemon juice, about half a lemon
-Salt and pepper to taste

-Mix everything well, and adjust to taste!
-Refrigerate for ~4 hours, or overnight

-I love to serve this on toasted sprouted bread with spinach leaves and a sliced heirloom tomato