We are dedicated mayonnaise geeks here in the Tasting Table Test Kitchen (stay tuned for our ultimate homemade-mayo recipe coming in July). But you won’t find mayonnaise in our chicken salad. Instead of relying on the traditional sandwich lubricant, we poach chicken in broth and then use olive oil to moisten the bird. A tweak of fresh thyme, garlic, shallots and lemon yields chicken with tender shards of lean white meat, and toasted walnuts, tarragon and quartered grapes shatter the familiar salad’s deli-case associations. Bonus: Save the chicken poaching broth to use in soup, a rice dish or, better still, an already-flavored brew for even more poached chicken.