Instructions: In a large pot, bring broth to boil. Add chicken, reduce heat to medium-low and simmer, uncovered, until chicken is done, 10 to 12 minutes. Meanwhile, in a large bowl, combine mayonnaise, mustard, sesame oil, onions, capers and salt and pepper to taste. When chicken is ready, remove to a cutting board and dice, using a fork to steady it. (Reserve broth for another use.) Stir hot chicken into mayonnaise mixture. If salad looks dry, add more mayonnaise. Let cool to room temperature before refrigerating.

Variation: Omit capers and sesame oil. Add 1/4 teaspoon curry powder to dressing. Garnish with sesame seeds, raisins, cubed apple.

NOTES : Immersing still-hot chicken in the dressing leaves it utterly tender. Tasty, too. If you add raw vegetables or fruit, wait until the salad is cool.

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