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  • About 4 pounds bone-in, skin-on chicken breasts
  • 2 scallions, cut into thirds
  • ¼ teaspoon black peppercorns
  • 1 lemon, halved
  • ⅔ cup mayonnaise, preferably Hellmann’s, Best Foods or homemade
  • ¼ cup sour cream or crème fraîche, more to taste
  • ½ teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
  • 2 or 3 pale green celery ribs, cut into medium (¼-inch) dice
  • ½ cup minced onion or finely sliced scallion, optional
  • ½ cup walnut or pecan halves, broken into bite-size pieces
  • 3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
  • Salt and ground black pepper, to taste
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