Jacques Pepin shares his simple poached chicken salad tossed in a mustard-mayonnaise dressing spiked with hot sauce and chives. Enjoy it on a bed of lettuce, in a sandwich or "dressed up." 

"The chicken for this delightful salad is exceptionally moist and tender because of the way it is poached," says Jacques. "The salad can be presented simply or in a fanciful way to imitate a flying chicken. Regardless of the presentation, it should be served at room temperature. The chicken will lose half its flavor if served too cold."    

Pro Tip from Jacques: The chicken poaching liquid can easily be turned into a lovely "free" soup, as well. Bring it to a boil after you've removed the chicken, add one cup (about two ounces) of vermicelli (small egg noodles) and gently boil the noodles until just tender, four to five minutes. Check the seasonings and serve topped with grated Swiss or Italian cheese, if you like.  

For two classic French dishes from Jacques, check out his Onion Soup Gratinee (French Onion Soup) and Chicken Ballotine Stuffed with Sausage.