Best way to cook chicken for salad is to poach it slowly. The chicken stays moist, tender, and easy to cut. It has a clean, mild flavor that works in everything from leafy green salads to classic deli chicken salad.
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Poach chicken slowly for salads. It stays juicy, tender, and mild. It's perfect for green salads or deli-style chicken salad.
What is Poaching?
Poaching is similar to boiling, but the water never reaches a rolling boil. It uses low, steady heat to cook food gently in water or broth. The temperature stays just below boiling, around 165°F, which keeps the food tender and moist.
It is used for chicken, eggs, and fish. It keeps the food tender without breaking it apart.
Poached chicken comes out juicy, smooth, and easy to cut or shred, making it perfect for any type of salad.
Equipment Needed
- 4 to 6-quart pot with a tight-fitting lid
- Cutting board
- Sharp knife
- Vegetable peeler
- Skimmer or slotted spoon
- 2 forks for shredding
Ingredients
These are the best vegetables to add to your poaching broth. Leek and parsnip give the broth and the chicken a deeper flavor. Use what you have on hand.
Choose filtered or bottled water instead of tap when possible.
You can use chicken on the bone for even more flavor, but boneless breasts are quicker to cook and easier to shred.
Wash all vegetables well, especially leeks. Cut them lengthwise and rinse between the layers to remove dirt.
- Boneless chicken breasts
- Carrots
- Celery
- Leek or yellow onion
- Parsnip (optional)
- Dill
- Parsley
- Kosher salt and pepper
- Water or broth
How To Poach Chicken Breasts
- Place chicken, carrots, celery, garlic, onion, parsley, dill, salt, and pepper in a large pot.
- Add enough water or broth to cover the chicken by 1 inch.
- Bring to a gentle simmer over medium heat (about 165°F / 74°C). Don't boil.
- Lower the heat, cover, and cook for 10 to 15 minutes, or until the chicken reaches 165°F (74°C) internally.
- Remove the chicken and let it rest for 5 to 10 minutes. Shred or chop for salad.
Why Use Shredded Chicken for Salad
Poached chicken is moist, tender, and easy to shred. It mixes well with dressings without being chewy or rubbery.
Adding celery, carrots, or onion to the poaching water gives the chicken a mild flavor that makes the whole salad taste better.
How to Shred Chicken With Forks
- Let the chicken rest after cooking, then place it on a cutting board.
- Hold it steady with one fork. Use the other to pull the meat along the grain into thin strands.
- Continue until the whole piece is shredded. The small, even pieces blend easily with dressing.
Uses For Poached Chicken Breasts
Poaching chicken breasts is so easy and has many uses!
- This recipe for 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 with mayo and celery, then spread on your favorite bread or wrap.
- The Gotham Salad: A chopped salad from Bergdorf Goodman with poached chicken, bacon, Gruyere, ham, beets, egg, and pink dressing.
- 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 or Deli-Style Matzoh Ball Soup: Add extra chicken to chicken soup for extra protein.
- 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.
Protein in Poached Chicken Breasts
White meat chicken is low in calories, has no carbs, and it's when freshly cooked, low in histamine. Here is the nutrition in 4 oz. of poached chicken.
- Calories: 120-140
- Protein: 26-30 grams
- Fat: 2-3 grams
- Carbohydrates: 0 grams
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.
Poached chicken is done when the juices run clear after piercing with a fork. For accuracy, check with a meat thermometer. The internal temperature should be 165°F (74°C), as recommended by the USDA.
Poaching cooks food gently in liquid at 160-180°F. Boiling happens at 212°F with rapid bubbles. Boiling can make chicken tough, while poaching keeps it tender and juicy.
Poaching takes about 10 to 15 minutes, depending on the thickness of the chicken. The chicken is done when it reaches 165°F. Keep the liquid at a gentle simmer to keep the meat tender.
Poaching is the best method. Add chicken to a pot with water and a few veggies, then simmer gently until it reaches 165°F (74°C). The juices should run clear when pierced. Let it cool, then shred or dice. You'll get tender, juicy chicken that's perfect for salad.
The Best Way To Cook Chicken For 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 tablespoon chopped dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups water or chicken broth
Instructions
- Place chicken, carrots, celery, parsnip, onion, parsley, dill, salt, and pepper in a large pot.
- Add enough water or broth to cover the chicken by 1 inch.
- Bring to a gentle simmer over medium heat (about 165°F / 74°C). Don't boil.
- Lower the heat, cover, and cook for 10 to 15 minutes, or until the chicken reaches 165°F (74°C) internally.
- Remove the chicken and let it rest for 5 to 10 minutes. Shred or chop for salad.
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