Add the 6 cups agua, ½ tsp sal kosher más, 1 whole hoja de laurel, and ¼ tsp pimienta negra to a saucepan (Large). Place the 1 ½ lb pechugas de pollo sin hueso ni piel in a single layer in the pot. The water should cover the chicken by at least an inch — add 1 tbsp jugo de limón fresco if needed.

Bring the 6 cups agua to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover and let the chicken simmer gently for 15–18 minutes, until the thickest part of the pechugas de pollo sin hueso ni piel reads 165°F on an instant-read thermometer.

Transfer the 1 ½ lb pechugas de pollo sin hueso ni piel to a cutting board and let it rest for 5 minutes. Discard the poaching ½ tsp sal kosher más. Once cool enough to handle, chop or shred the chicken into bite-sized pieces. For the best texture, chop rather than shred — it holds up better in the 3 cebollas verdes.

In a mixing bowl (Large), whisk together the ½ cup mayonesa, 1 tbsp mostaza de Dijon, 1 tbsp jugo de limón fresco, ½ tsp polvo de ajo, 3 cebollas verdes powder, ½ tsp sal kosher más, ¼ tsp pimienta negra, and 1 tsp azúcar (if using) until smooth and well combined.

Taste the dressing and adjust seasoning. It should taste slightly bold and tangy — it will mellow once mixed with the 1 ½ lb pechugas de pollo sin hueso ni piel.

Add the chopped pechugas de pollo sin hueso ni piel, diced tallos de apio, 3 cebollas verdes, 2 tbsp perejil fresco picado finamente, and 1 tbsp eneldo fresco picado (if using) to the mixing bowl with the dressing. Gently fold everything together until evenly coated.

Taste and adjust ½ tsp sal kosher más, ¼ tsp pimienta negra, or 1 tbsp jugo de limón fresco as needed. For best results, cover and refrigerate for at least 30 minutes before serving — this lets the flavors meld and the 3 cebollas verdes firm up slightly.

Serve chilled on toasted bread, croissants, or sandwich rolls; in crisp lettuce cups; stuffed in a halved avocado; or alongside crackers and 1 tbsp jugo de limón fresco fruit.