Step 1

Get ready. Put the chicken in a medium saucepan and add the water. Make sure the chicken is completely submerged, adding more water if necessary.

Step 2

Add seasoning. Add the salt, peppercorns, garlic, and hardy herb sprigs. Use a vegetable peeler to remove the zest from the lemon in long, wide strips and add them to the pan with the chicken.

Step 3

Bring to a boil. Place the pan over high heat and bring to a full boil. Boil for one minute, then remove it from the heat.

Step 4

Steep the chicken. Cover the pan and let steep in the hot poaching liquid until the chicken is cooked through and registers 165°F using an instant read thermometer at the thickest point, about 20 minutes.

Step 5

Drain the chicken. Transfer the chicken from the poaching liquid to a cutting board to cool slightly. (Strain the poaching liquid and save to use as light chicken broth, if you’d like.)

Step 6

Slice or shred the chicken. Use a sharp knife to slice the chicken against the grain or two forks to shred it into bite-sized pieces.

Step 7

Make the herb dressing. While the chicken is gently poaching, juice the lemon into a small mixing bowl.  Add the olive oil, tender herbs, and a pinch of salt  and pepper. Whisk to combine. Dress and serve. Pour the lemon and herb dressing over the poached chicken and sprinkle with another pinch of salt.