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 boneless skinless chicken breasts
- 6 to 8 cups water or chicken broth enough to cover the chicken by 1 inch
- 2 carrots peeled and cut into large pieces
- 2 celery stalks cut into large pieces
- 1 small onion peeled and quartered
- 3 garlic cloves smashed
- 1 parsnip peeled and sliced, optional
- A few sprigs fresh parsley
- A few sprigs fresh dill
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
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
Store cooked chicken in an airtight container in the refrigerator for up to 3 days.
Let the chicken cool completely before refrigerating. You can store it whole, sliced, diced, or shredded, depending on how you plan to use it.
For longer storage, freeze the cooked chicken in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before using.
Nutrition
Calories: 272.8kcalCarbohydrates: 13.4gProtein: 39.6gTotal Fat: 6gSaturated Fat: 1.9gCholesterol: 102.1mgSodium: 701.3mgPotassium: 943.7mgFiber: 3.4gSugar: 4.5g
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