The late American chef Barbara Tropp described the texture of perfectly poached chicken breasts as ‘plush’. It should be tender and soft, not overcooked but, just as importantly, not undercooked with a bloated ‘wet’ texture. If you cook the chicken in advance, keep it in the stock in which it has been poached until you want to serve it. The herby mayonnaise shouldn’t be made too far in advance or it will be less green and fresh. 

Requires 30 minutes soaking time.