Directions

1. In a 4-quart Dutch oven bring broth to boiling over medium-high heat; reduce heat. Season chicken with salt and pepper to taste; add to broth. Simmer, covered, 35 to 45 minutes or until chicken is tender and no longer pink (165°F). Drain chicken, reserving ½ cup broth.
2. Add celery, onions, mayonnaise, tarragon and reserved broth to chicken; toss to combine. Fold in pineapple and walnuts, and season with salt and pepper to taste. Cover and refrigerate at least 4 hours.
3. When chicken is cool enough to handle, remove and discard skin and bones. Use 2 forks to shred chicken. Transfer to a large bowl.
4. Spoon chicken salad onto lettuce leaves, and serve.