The Best Way To Cook Chicken For Salad
The best way to cook chicken for salad is to simmer it low and slow. Add water, a few veggies, and let the chicken cook just until done. You’ll get juicy, tender meat with clean flavor. It's perfect for chicken salad, wraps, or rice bowls.
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.
Notes
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.
Nutrition
Calories: 221.9kcalCarbohydrates: 6.4gProtein: 37gTotal Fat: 4.6gSaturated Fat: 1gTrans Fat: 0.02gCholesterol: 108.9mgSodium: 398.4mgPotassium: 815.7mgFiber: 1.7gSugar: 2.7gNet Carbohydrates: 4.7g
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