Poached Chicken for Chicken Salads
Tender, juicy, and perfectly cooked, this Poached Chicken for Chicken Salads recipe is your secret weapon for elevating homemade salads to gourmet status. With a simple yet flavorful poaching liquid infused with garlic, bay leaves, black peppercorns, and optional fresh herbs like parsley or thyme, this method ensures moist, well-seasoned chicken every time. Ready in just 30 minutes, this no-fail cooking technique avoids boiling to keep the chicken tender and flavorful, making it ideal for shredding or dicing into your favorite chicken salad recipes. Whether you're crafting a classic mayo-based mixture or a vibrant, herb-filled Mediterranean salad, this versatile protein base is the perfect starting point. Try this foolproof method for a healthier and tastier alternative to store-bought rotisserie chicken.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Cold water
- 1 teaspoon Salt
- 6 pieces Black peppercorns
- 2 pieces Garlic cloves, smashed
- 2 pieces Bay leaves
- 2 sprigs Fresh parsley or thyme (optional)
Instructions
Place the chicken breasts in a single layer in a medium-sized, deep skillet or saucepan. Ensure the chicken pieces are not overlapping to allow even cooking.
Pour in 4 cups of cold water, or enough to fully submerge the chicken by about 1 inch. Add the salt, black peppercorns, smashed garlic cloves, bay leaves, and fresh parsley or thyme (if using) to the pot.
Place the skillet or saucepan over medium heat and slowly bring the water to a gentle simmer. This should take about 8–10 minutes. Do not let the water come to a rolling boil, as this will make the chicken tough.
Once the water starts to gently simmer and small bubbles appear, reduce the heat to low. Cover the skillet or saucepan with a tight-fitting lid and let the chicken poach for another 10 minutes. Avoid lifting the lid to maintain even cooking.
After 10 minutes, turn off the heat but leave the chicken in the hot water for an additional 5 minutes. The residual heat will continue to cook the chicken gently.
Check for doneness by inserting a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C). If it has not reached this temperature, return it to the heat for a few more minutes.
Carefully remove the chicken from the poaching liquid and allow it to rest on a plate or cutting board for 5 minutes. This helps lock in the juices.
Once cooled slightly, shred or dice the chicken as desired for use in your chicken salad.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
