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Perfectly cooked chicken is not dry, rubbery, or tasteless, right? In this post, you’ll learn how to cook chicken for chicken salad and all the tips to have the BEST meals!
The Best Way to Cook Chicken for Chicken Salad
You are correct if you guessed poaching is the best way to cook chicken for salads! Hands down, it’s the simplest way to achieve juicy chicken and will give your salad the perfect texture.
Whether you like chunky chicken salads or smooth textured chicken salad, you can do both with this easy poaching method!
There are a couple of other cooking methods worth mentioning, like roasting and pan-searing, which you can read about in this graph:
| Cooking Method | Pros | Cons |
|---|---|---|
| Roasting | Easy to shred | Breasts dry out easily |
| Hands-off method | ||
| Flavorful | ||
| Pan-Searing | Quick to cook | Cubed only |
| Easy to overcook | ||
| Breasts dry out easily | ||
| Poached | Juicy | |
| Easy | ||
| Cubed or shredded |
Poached chicken is, to me, my least favorite way to prepare chicken UNTIL I found this recipe, and it indeed makes THE BEST chicken salad chicken. Unless I have leftover rotisserie chicken, this will be my go to method for chicken salad. I’m so happy I gave this a try! – Hope
How to Cook & Shred Chicken for Chicken Salad
Grab a large pot, and let me show you how to make chicken worthy of being turned into an EPIC Homemade Chicken Salad.
To keep this recipe simple, I am using boneless skinless chicken breasts, but I’ll show you different cuts to use later in the post. Now let’s get started!
- Boil some water
Place a pound of boneless skinless chicken breasts into a large soup pot, and add enough cold water to cover the chicken by 2-inches. - Add salt and seasonings
Generously season the water with salt and your choice of herbs, if using. *You’ll find more details on seasoning poached chicken in the next section. - Simmer
Bring the water to a low boil and use a pair of tongs to flip the chicken. - Remove from heat
Place a lid over the pot and turn off the heat. Allow the chicken to steep in hot water for 10 minutes or until it’s cooked to an internal temperature of 165F. - Shred
Remove the chicken from the water and set it onto a large cutting board. Allow it to cool for 5 minutes before shredding the chicken with your preferred method.
Watch the whole process that I use to cook chicken for chicken salad in this video:
Seasoning Chicken for Chicken Salad
Since we plan to toss the chicken in a creamy, seasoned dressing, adding spices and herbs while cooking isn’t necessary, the only essential source of flavoring is salt.
That said, you can cook the chicken with aromatics like fresh or dried thyme, oregano, sage leaves, rosemary, peppercorns, and garlic without significantly altering the finished recipe. Just add them in with the salted water and cook as directed.
70+ Epic Chicken Recipes
If chicken is your go-to meal builder, you’re going to love the recipes inside this book!
From marinades, soups, slow cooker meals, one-pot wonders, sheet pan dinners, and more, the recipes inside are delicious and kid-approved.
How Much Shredded Chicken
The amount of shredded chicken you get depends on the type of cut you are cooking. The graph below displays common cuts of chicken you’d find at the grocery store and how much to expect from each.
*These approximate estimates provide you with a general idea of what to expect, not exact amounts.
| Chicken Cut & Pack | Cooked Amount Yield |
|---|---|
| 1 lb chicken breasts boneless, skinless | 3 cups shredded/cubed |
| 4 lb split chicken breasts | 4 cups shredded/cubed |
| 2 lb chicken thighs boneless, skinless | 3 cups shredded/cubed |
| 2 lb chicken thighs bone-in, skin-on | 2 cups shredded/cubes |
| 5 lb whole chicken | 5 cups shredded/cubed |
| rotisserie chicken | 3-5 cups shredded/cubed |
Best Chicken Salad Recipes
Now that we have some delicious shredded chicken let’s count the recipes to use it in! I confess I have a thing for this Southern Chicken Salad, which I serve with greens, crackers, or as a sandwich filling. This Spicy Chicken Salad is also a favorite. SO good!
Need more tasty ideas? Check out these 5 Healthy Lunches with Chicken Salad that will solve a whole week of packing lunches for the school and office!
How to Cook Chicken for Chicken Salad (Poaching Method)
Watch how it’s made:
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups water, more if needed
- 1 teaspoon salt
- 2 teaspoons peppercorns, optional
- 1 teaspoon dried thyme, optional
- herbs and spices of your choice
Instructions
- Using the poaching method to cook the chicken breasts, place the chicken in a large soup pot, and add the water to cover the chicken by about 2 inches.
- Generously season the water with salt and your choice of spices and herbs. The measurements above suggest peppercorns and herbs, but don’t skip the salt.
- Bring the water to a boil, and flip the chicken breasts over using a pair of kitchen tongs.
- Place a lid over the pot and turn off the heat. Let the chicken sit in the water for 10 minutes or until cooked through and reaches an internal temperature of 165F. You can check by removing the chicken from the pot onto a board and using a meat thermometer.
- Remove the chicken breasts from the water and set them on a large cutting board. Allow them to rest for 5 minutes to seal in the juices.
- For salads, shred the breasts between two forks or use the hand mixer method to achieve a finely shredded chicken texture in under a minute.
Jenna says
Juicy and delicious chicken, it turns out great!
Bethandy says
I tried this method for my homemade chicken salad, and it was the best chicken salad ever!
Diane says
Easy recipe but make sure to use the thermometer. Mine was not cooked in 10 minutes. I let it sit another 5 and it didn’t get to temp so had to boil again.
Diane says
Hi, in the video, your chicken breasts are uniform and not very thick. Did you cut them in half thickness-wise or pound them to that thickness? Also, can you cook multiple layers in the pot or only single layers? Based on the comments, I’m looking forward to finally finding a way to prepare chicken breasts for chicken salad!
Laura Fuentes says
The chicken breasts were not butterflied they simply were not very big (likely organic that day). You can slice them in half if you like, especially if they’re extra thick. You can add several in your pot, as long as there’s enough water. It really depends on the size of your pot.
charles e ledbetter says
thank you, very helpful
Wendy says
Delicious. I doubled the recipe and it lasted me three days. So yum
Abby says
This was so good!
Gail says
This was such a tasty recipe for chicken. Really made my chicken salad better!
Dayna says
Great recipe!
Carrie says
This method made my chicken salad so much better!
Estella says
I’ve made chicken salad with this method dozens of times and I just came to say thank you and please keep sharing these “basic” recipes. They’re super useful and they turn out great.
Phyllis says
Perfect every time. I’m so glad you posted this recipe.
Phyllis says
Easy and so delicious!
Madison says
I don’t normally comment! But I wanted to say how EASY and amazing this recipe is. I followed it to a T with 3 chicken breasts on the smaller side.
Kim Fuller says
Hi Laura, after you turn off the heat and add the lid do you leave the pot on the burner for the 10-min cooking time or do you completely remove it? Thanks.
Laura Fuentes says
Just like in the video, I turn off the heat and leave the pot where it is. I hope this helps!
Lisa C says
I’m getting ready to try this recipe, and I came here to see what the answer to this exact question was. I noticed you’re using a gas stove, well a lot of people have electric stoves. My electric stove stays very hot for quite a while after I turn it off. It’s a glass top electric. So I’m guessing I’m should take it and just move it off the burner so it’s not to keep cooking it for those 10 minutes or you know semi cooking it, lol.
Laura Fuentes says
I personally keep it on the hot stovetop area after turning off the heat. It won’t burn or overcook in the water.
Lisa C. says
Whew! My comment came out rude, and I sure didn’t mean it to, lol! I was talking while I was trying to start the chicken. this is what I meant to say: I came to see if I should leave it on the stove, too. When I saw that you were using a gas stove, I knew that I should remove it from my electric burner because it stays hot for a long time after I turn it off. and I wanted to mention it because I wondered if other people who have glass top stoves Have the same issue, it will need to remove it. I’m super excited to try your recipe. We love chicken salad, but unless I buy a rotisserie chicken, it never really tastes right
Laura Fuentes says
I keep it on the stove -also on the electric stove top- because you want the residual heat.
Amy K says
GREAT technique! Thank you! Came to say: I tested this out last night, and when I removed the pot from the electric burner, it took a lot longer than 10 mins for the chicken breast to reach 165 degrees F. I might still pull mine off the ceramic “burner” for a few minutes (before putting it back on the warm burner) because it keeps heat even longer than a regular electric coil IMHO.
Hope says
Poached chicken is, to me, my least favorite way to prepare chicken UNTIL I found this recipe and it indeed makes THE BEST chicken salad chicken. Unless I have leftover rotisserie chicken, this will be my go to method for chicken salad. I’m so happy I gave this a try!
Maureen B says
Simple, easy and delicious in a cranberry chicken salad! I have made this a few times and used a mix of fresh herbs on hand, basil, parsley, sage; another time with rosemary, parsley and thyme. All good, and simple as you don’t need to destem any of them, just toss them in the water or tear the leaves a bit for more flavor.
M Wheeler says
OMGOODNESS! I’m so glad I found your recipe for Poaching
chicken. My chicken salad was absolutely delicious. I will never
go back to the way I used to prepare the chicken for the salad!
Thank you!!
Lilly says
My kids love chicken salad, so I was excited to find your poaching method to make it easier.
Russ says
Laura , your poaching method is OUTSTANDING it’s the only way I will cook it from now on ,I will look for your book. Thank you. Russ
Ajax says
This method helped me make my best chicken salad ever!!! Thank you so much! I made enough for two nights but my husband went back for thirds, so that ended that. lol
Laura Fuentes says
Time for another round! ~thank you for sharing my method worked out great for you.
Michelle says
I followed the recipe exactly using three whole breasts to poach. thanks!
Icedms says
My chicken was like rubber. I followed the instructions but when I took it out the first time it still had pink inside.
Kam says
This method for cooking chicken for making chicken salad was so easy and it turned out super juicy. Best chicken salad results. thanks
Liz W says
I was skeptical, and I don’t even know why because I have boiled chicken in the past to make dips and such. This recipes works as described and made for a nice food prep option for the week.
Jon says
This worked perfectly. Best method I’ve tried.
Donna says
I have frozen chicken breasts. Will this work?
Laura Fuentes says
Yes, you can place frozen chickeen breasts or thighs in the pot and follow the method.
Karen says
Can I use chicken right out of the fridge (cold) ?
Laura Fuentes says
Yes, you can put the chicken cold from the fridge in the pot. Then fill it with water and proceed as directed.
b says
Thank you! I prefer this to rotisserie chicken, this is better 🙂
Cheryl says
Oh my word, it really works!! I was using two pounds of chicken, so I thought, I will leave it sit for 13 minutes. It didn’t even need that long. I am so pleaaed to have found this method. Thank you!
Laura Fuentes says
Thank you for sharing you found it helpful!
Elisabeth says
How? I did a little over a pound and followed instructions to a T and internal was only °140. Still needed another 9 mins to get to °165
raerae says
i need to make this with 15 lbs of chicken. how should i modify the recipe?
Laura Fuentes says
The method will be the same. If you have a pot that fits all that chicken you’d still follow the same method. Or, you’ll probably work in batches following the method.
Betsy says
Wonderful!!! Worked for me at 7,800 in Colorado.
Debbie says
Easy and simple way to poach chicken. Chicken was very tender and perfect in my chicken salad. Thank you.
Laura Fuentes says
Thanks for sharing how much you enjoyed it!
C Rassekh says
Best way I’ve found to make chicken for chicken salad. It was cooked perfectly and came out very moist. Thank you!
Laura Fuentes says
Thank you for sharing you enjoyed my method. 🙂
Linda Binder says
Very easy and delicious
Laura Fuentes says
Thanks for sharing how much you enjoyed this, Linda!
Linda Ouellette says
I have to admit, I was skeptical as to whether the chicken would be done prepared this way. It was perfect! I have been over cooking mine for years
Laura Fuentes says
Thank you Linda for sharing that this came out well for you. I know it seems counterintuitive -like just leave it there?- but it works! -my grandmother was right.
Nesi Stewart says
Hello. Is there a substitute for the salt?
Laura Fuentes says
Hi Nesi, the salt is for seasoning the water. If you can’t have it for health reasons, you can omit it.
Jd says
This recipe is a joke. In no universe will this work. The chicken will take at least 30 minutes to reach 165 by this method and will be rubbery as hell. What a joke
Laura Fuentes says
Perhaps you should try following the recipe and see that the chicken is fully cooked before you leave a comment like this.
Kelli says
JD you can’t be serious
Maria says
I tried the recipe and it works. Moist and tender. Before you make a comment, cook the recipe first. Your negativity, negative comment is the joke and is not welcome anywhere.
Laura Fuentes says
Thank you, Maria, for sharing how much you enjoy this recipe.
Scott says
Jd is no doubt someone who has nothing better to do in life than be a JERK!! JD, DO WHATEVER IT TAKES TO NOT BE A D!*k TO THE REST US, NORMAL AND WELL-ADJUSTED humans.
Mollie says
You’re a joke… why don’t you zip it until you’ve tried it. THEN maybe you can leave an honest review.
Elizabeth Ivy says
It works! Finally I have chicken salad that is not chewy. Thank you. I have now made this twice and love my chicken salad sandwiches. Jd should try this and post an apology.
Laura Fuentes says
thanks for sharing how much you enjoyed this chicken, Elizabeth!
Duchess says
I’m a bit confused. In the script you say to place it in pot and bring to simmer, turn off and cover pot. But video says bring to boil and then cover and turn off. So do I place in pot, bring to boil, (which I think means high heat to boil) then turn down to simmer? Or do you mean at the very start put heat on simmer and wait until it boils, then turn off heat?
Laura Fuentes says
Both the recipe card and the directions in the post state to put the chicken and cold water in the pot. Bring them to a boil (uncovered), flip them over, place the lid on, and turn off the heat. In the video I might have said “simmer” as in bring it to a boil and you see bubbles (boil). Apologies for the confusion. The video isn’t a script I just talk to the camera. Either way, the methods are consistent. I hope this helps.
Maureen says
Can I use chicken broth instead of water?
Laura Fuentes says
You can use chicken broth instead of water but you’ll be discarding the liquid after cooking.
Jen says
Perfect! Have used this method twice- little mess and can use any mix of chicken parts =)
Jenna says
This poached chicken made my chicken salads great for the week! Very tender not dry.
Sheila Forsberg says
How do i adjust this recipe for split chicken breasts (bone in)?
Laura Fuentes says
I follow this method for bone-in thighs and breasts. Bone-in breasts are thicker than boneless so I adjust the resting period to 25 minutes following the same method.
Katherine Labrie says
Ok please provide me with the amount of chicken you would use to serve 100 people chicken salad for a tea.
Laura Fuentes says
Well, it depends on what else you’re serving. I’ve made chicken salad in large batches for parties and just 3x, 5x the recipe…