Makes 4 servings.

2 large skinless chicken breasts 
Salt and pepper
2 stalks celery
1 Red Dog carrot
1 small yellow onion
Fresh thyme
2 bay leaves
2 cups chicken stock (or 1 cup chicken stock, one cup water)
1 jalapeño, diced
4 Tbsp Red Dog cilantro, coarsely chopped
1 lime, juiced
¼ red onion, diced
1/3 cup mayo (to taste)
1 Tbsp Dijon mustard
1 Tbsp cumin
Salt & pepper

For Serving:
Ripe avocados
Hawaiian Rolls or other bread

Season the chicken breasts liberally with salt and pepper.

Chop the onion, celery, and carrot into 1″ pieces. Place them along with the chicken breasts into a medium pot.

Remove the thyme leaves from the stems by holding the tips of the stems and using your fingers to slide backwards down the stem. The leaves will fall right off. Discard the stems. Sprinkle about 1 tsp of fresh thyme over the chicken.

To poach the chicken: Pour enough stock over the chicken until it is completely covered. Bring to a boil and then immediately reduce the heat and cover the pot partially. Simmer for 10 minutes.

Remove the pot from the heat and let sit for 15 minutes. Then remove the chicken and place on a chopping board to cool.

While the chicken cools, prep your other ingredients: Dice the jalapeño and red onion into tiny dice. Roughly chop the cilantro. 

Once the chicken is cooled, use two forks to shred the meat. Place the shredded chicken into a large mixing bowl.  Add the mayo, Dijon, cumin, lime juice, salt and pepper, and stir to incorporate completely. Add more mayo and lime to taste. Mix in the red onion, jalapeño, and cilantro. Taste and adjust the salt and pepper. Cover the mixture and place it in the fridge for a while to let the flavors meld. 

Serve on top of ripe avocados or on a toasted sandwich.