Check Out My Chicken Salad Sandwiches

1 tablespoon white wine vinegar1 tablespoon plus 1 teaspoon fresh lemon juice, divided1 teaspoon black peppercorns3/4 teaspoon salt, divided2 sprigs fresh thyme1 1/4 pounds boneless skinless chicken breasts (about 2 2/3 cups cubed, cooked breast meat)3/4 cup mayonnaise1/2 cup minced parsley1/4 teaspoon ground white pepper8 slices home-style white breadIn a saucepan, combine the vinegar, 2 teaspoons lemon juice, peppercorns, 1/2 teaspoon salt and thyme. Add the chicken breasts and enough water to cover by 1 inch. Bring to a boil over high heat. Skim off any scum that rises to the surface with a slotted spoon. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid for 45 minutes.Once the chicken is cool, transfer to a cutting board and coarsely chop. Discard poaching liquid.Transfer the chicken to a mixing bowl and add the mayonnaise, the remaining 2 teaspoons of lemon juice, celery, parsley, remaining salt and white pepper. Use a wooden spoon to stir until thoroughly combined.Divide the chicken salad among 4 slices of bread, about 2/3 cup per sandwich. Top with another slice of bread and serve immediately.Serves four.Nutrition values per serving: calories, g fat ( g saturated), g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium."There's a Chef in my Family" by Emeril Lagasse (2004 HarperCollins, $22.99)