Pesto Chicken Salad With Sun-Dried Tomatoes

Ingredients (8)

• 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)
• 1/2 cup (4 ounces; 115g) basil pesto, homemade or store-bought 
• 1/2 cup (4 ounces; 115g) mayonnaise, homemade or store-bought
• 2 teaspoons (10ml) fresh lemon juice from 1 lemon
• 1/2 cup (4 ounces; 115g) oil-packed sun-dried tomatoes, drained, blotted dry, and roughly chopped
• Freshly ground black pepper