Learn how to poach chicken breasts for tender, juicy chicken salad that's full of flavor. This easy method keeps the chicken moist while allowing it to absorb all the seasonings, making it the perfect base for any salad.
Poaching chicken is easy—just follow our step-by-step guide.
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What is Poaching?
Poaching is a moist-heat cooking technique where food is submerged in liquid and kept at 165°F, just below boiling. This gentle cooking method cooks the chicken slowly for tender and juicy meat. By poaching the chicken, every bite of the chicken is silky smooth.
What You Need To Poach Chicken
- Boneless chicken breasts
- Carrots
- Celery
- Garlic
- Onion
- Parsley
- Kosher salt and black pepper
- Cold filtered water
How To Poach Chicken Breasts
- Place the chicken, carrots, celery, garlic, onion, parsley, salt, and pepper in a large pot or saucepan, then fill the pot with water.
- Pour enough water or broth to cover the chicken by about 1 inch and season with salt and pepper.
- Bring the liquid to a gentle simmer over medium heat, but avoid boiling. Reduce heat to low.
- Cover the pot and let the chicken cook gently for 10-15 minutes until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the liquid, let it rest for a few minutes, then shred or chop for chicken salad.
Equipment Needed
- 4 to 6-quart pot with a tight-fitting lid
- Cutting board
- Sharp knife
- Vegetable peeler
- Skimmer
- 2 Forks
Why Shredded Chicken is Great For Chicken Salad
For consistently creamy chicken salad, try poaching a few chicken breasts—you'll notice the difference immediately. Chicken salad should be creamy and moist and by poaching you will get exactly what you want!
To enhance the flavor, add vegetables like celery and carrots to the poaching liquid. This not only infuses the chicken with subtle flavors but also elevates the taste of the final salad.
How to Shred Chicken With a Fork
- Before shredding, let the poached chicken cool slightly so it’s easier to handle and prevents the meat from tearing.
- Place the cooked chicken on a cutting board or stable surface. Hold it firmly with one fork.
- Using the second fork, gently pull the meat away, shredding it into thin strands. Continue pulling in the direction of the fibers to create even strands.
- Shred finely. Shredding the chicken allows the creamy dressing to coat each piece evenly.
Uses For Poached Chicken Breasts
Poaching chicken breasts is so easy and has many uses!
- NYC Deli Chicken Salad will put your poached chicken to good use!
- Try our Chicken Salad with Grapes recipe—it's so good you'll wonder why you haven't been making it forever. The combination of creamy and crunchy textures is irresistible!
- Chicken Salad Wraps and Sandwiches: Mix poached chicken with mayonnaise and celery then spread on your favorite bread.
- The Gotham Salad: Created at Bergdorf Goodman in New York City, this dish features poached chicken, bacon, Gruyere, ham, beets, chopped eggs, and a homemade pink dressing, making for a delicious dinner-sized salad.
- Chicken Caesar Salad: Top a Caesar salad with cold poached chicken. Try our low-carb Caesar. We've left out the croutons to make it the perfect low-carb meal!
- Grandma's Chicken Soup: Add poached chicken to chicken soup for extra protein.
- Instant Pot Chicken Soup: Try our Instant Pot chicken soup for an easy chicken dinner that's ready in under an hour.
- Stir-Fries: Toss shredded chicken it into quick veggie stir-fries.
- Pasta: Mix with pasta, marinara, and vegetables for an easy dinner.
- Rice Bowls: Pair with rice and veggies for a big bowl meal.
Nutrition in Poached Chicken Breast.
White meat chicken is low in calories, has no carbs, and it's keto friendly. Here is the nutrition in 4 oz. of poached chicken.
- Calories: 120-140
- Protein: 26-30 grams
- Fat: 2-3 grams
- Carbohydrates: 0 grams
- Sodium: Depends on the seasoning or broth used, but usually around 60-100 mg if poached in plain water
Storage
Once the chicken has cooled, store it in an airtight container along with some of the cooking liquid or water to keep it extra moist. You can store poached chicken either whole or sliced.
The vegetables used during the poaching process are edible and can be eaten after the chicken is cooked.
Store the shredded chicken it in an airtight container in the refrigerator for 3-4 days, or freeze it for up to 2 months for later use.
FAQ
Poached chicken has 222 calories per 6 oz. serving.
If you pull a piece of the chicken from the liquid and the juices run clear when pierced with a fork, the chicken should be finished. The USDA recommends cooking all poultry, including chicken, to an internal temperature of 165 ºF.
Poaching cooks food gently in liquid at a lower temperature (160-180°F) than boiling. Boiling uses higher heat (212°F) with vigorous bubbles, which can make delicate foods like chicken tough. Poaching is best for tender chicken.
Poaching chicken breasts takes about 10 to 15 minutes, depending on their thickness. You'll know they're done when they reach an internal temperature of 165°F. Keep the liquid at a gentle simmer—not a rolling boil—to keep the chicken tender.
The best way to cook chicken for chicken salad is to poach it. Just fill a pot with water, add some flavorful veggies, and simmer the chicken until it reaches 165°F (73°C). Make sure the juices run clear when pierced with a fork. Let the chicken cool, then shred with two forks. The result is tender, juicy chicken that makes for the best chicken salad you’ve ever had!
How To Poach Chicken Breasts for Chicken Salad
Ingredients
- 1 ½ pounds skinless, boneless chicken breasts, (or thighs)
- 2 carrots peeled and sliced
- 1 celery stalk trimmed and sliced
- 1 garlic clove peeled
- 1 onion peeled and thinly sliced
- handful fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups filtered or spring water or chicken broth
Instructions
- Place the chicken, carrots, celery, garlic, onion, parsley, salt, and pepper in a large pot or saucepan, then fill the pot with water.
- Pour enough water or broth to cover the chicken by about 1 inch and season with salt and pepper.
- Bring the liquid to a gentle simmer over medium heat but avoid boiling. Reduce heat to low.
- Cover the pot and let the chicken cook gently for 10-15 minutes until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the liquid, let it rest for a few minutes, then shred or chop for chicken salad.
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