Instructions

• Put the 4 bone-in skin-on chicken breasts in a large pot or Dutch oven. Add the 6 cups low-sodium chicken broth and the 3 sprigs fresh thyme. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer and cook until the thickest part of the chicken registers 165°F on an instant-read thermometer, about 15 minutes (time may vary with breast size).
• Use tongs to transfer the cooked chicken to a plate or cutting board. Remove and discard the thyme sprigs. Let the chicken cool until it is comfortable to handle.
• Remove and discard the skin and bones from each breast. Shred the chicken meat with two forks or chop it to your preferred bite size. Set the shredded chicken aside to cool completely.
• In a medium bowl, combine the 1½ cups chopped celery, 2 Tbsp fresh lemon juice, ½ tsp onion powder, ¼ tsp garlic powder, and 1 cup mayonnaise. Stir until evenly mixed.
• Add the cooled shredded chicken to the bowl and stir until the chicken is evenly coated. Season with salt and black pepper to taste.
• Cover the bowl and refrigerate the chicken salad until cold before serving.