Pesto Chicken Salad with Sun-Dried Tomatoes

2 quarts (2L) cold water

1 tablespoon plus 1 teaspoon (15g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or an equal amount by weight

4 boneless, skinless chicken breasts (about 6 ounces/170g each)

½ cup (4 ounces; 115g) basil pesto, homemade or store-bought

½ cup (4 ounces; 115g) mayonnaise, homemade or store-bought

2 teaspoons (10ml) fresh lemon juice from 1 lemon

½ cup (4 ounces; 115g) oil-packed sun-dried tomatoes, drained, blotted dry, and roughly chopped

Freshly ground black pepper

Directions at seriouseats.com

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