Take a large pot and heat chicken stock over medium-low heat.
Add half a cup of chopped carrots to the pot.
Now, throw in half a cup of chopped onions.
Stir in a tablespoon of finely chopped celery stalks.
Sprinkle a teaspoon each of dried parsley and thyme.
Now, add chicken breast to the saucepan.
Let the veggies and chicken boil for a few minutes until they are tender enough.
Meanwhile, in a medium-sized bowl, add half a cup of mayonnaise.
Next, add in boiled onions.
Now is the time for boiled celery stalks.
Shred boiled chicken breasts into pieces.
Now, add the shredded chicken, and combine it with the veggies nicely.
Throw some chopped parsley.
Sprinkle a teaspoon of dry dill on the mixture.
Add a teaspoon of Dijon mustard.
Season it with salt and pepper, squeeze lemon juice, and serve.
Your Bobby Flay Chicken Salad is ready.