This post may contain affiliate links. Read our disclosure policy here.
Perfectly cooked chicken should never be dry, rubbery, or bland. Here, you'll learn how to cook chicken for chicken salad so it always tastes amazing.
The Best Way to Cook Chicken for Chicken Salad
I’ve been cooking chicken for chicken salad at home for years using this simple poaching method, and it’s the best way to get juicy chicken that’s never dry or rubbery.
This post includes tips and a video using chicken breasts, but you can also poach chicken thighs and make chicken salad with that.
There are other ways you can cook chicken for chicken salad. Here are the pros and cons, in my opinion, of each:
| 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. Unless I have leftover rotisserie chicken, this will be my go-to method. I'm so happy I gave this a try! – Hope
How to Cook & Shred Chicken for Chicken Salad
It all starts with raw chicken, some water, and a pot. Read the step overview here, then see the full recipe and watch a quick video in the recipe card,below.
- The setup is important. The chicken breasts go directly into the large pot first. Then, you need to cover them with enough cold water to cover the chicken by 2 inches.
- Season the water and the chicken with salt, then add dried or fresh herbs for flavor. More deets below.
- Bring it to a boil uncovered, and when it’s boiling, flip the chicken breasts over.
- Cover the pot with a lid, turn off the heat, and let the chicken sit in the pot without opening the lid for 10 minutes. Then, check that it’s cooked to an internal temperature of 165F.
- Remove the poached chicken from the pot onto a board and let it sit there for 5 minutes to lock in the juices. Then, slice it or shred the chicken.
Seasoning Chicken for Chicken Salad
Most chicken salads are made by tossing the cooked chicken in a creamy, seasoned dressing, so the only essential seasoning during cooking is salt. Adding aromatics to the water (fresh or dried) like thyme, oregano, sage leaves, rosemary, peppercorns, or garlic will enhance the flavor (I highly recommend it). This is especially helpful if you plan on serving the cooked chicken over a salad.
How Much Shredded Chicken
Each pound of chicken meat generally yields 3 cups of cooked chicken. This can vary by chicken cut, and the graph below shows what’s often found at the grocery store and how much to expect from each. These are approximate to give you a general idea.
| 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 |
| 1 rotisserie chicken | 3-5 cups shredded/cubed |
Best Chicken Salad Recipes
With your cooked chicken ready, you can make my award-winning Southern chicken salad, which I serve over greens, crackers, or as a sandwich, or go for the bold flavors of my spicy chicken salad. For a protein punch without mayo, make this cottage cheese chicken salad; you’re going to love it.
How to Cook Chicken for Chicken Salad (Poaching Method)
Watch how it’s made:
Ingredients
For the Poached Chicken
- 1 pound boneless skinless chicken breasts
- 4 cups water*, more if needed
- 1 teaspoon salt
- 2 teaspoons peppercorns, optional
- Fresh or dried herbs, see notes
For the Chicken Salad
- ½ cup finely chopped celery
- 1 lemon, juiced
- ⅓ cup mayonnaise, can add up to ½ cup
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon creole seasoning
Instructions
Prep:
- Place the raw chicken breasts inside a large pot and add enough water to cover the chicken by 2 inches. The recipe card says 4 cups, but this will vary depending on the size of your pot and the amount of chicken you add in.
- 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, it's key to juicy chicken.
Cook:
- Place the pot with the chicken, water, and seasonings on the stove. Bring the water to a boil, and once boiling, flip the chicken breasts over using kitchen tongs.
- Cover the pot with a lid and turn off the heat. Let the chicken sit in the water for 10-12 minutes or until cooked through and reaches an internal temperature of 165F. Do not open the lid until the timer is up; this reduces the water temperature. To check for doneness, remove one chicken breast from the pot onto a board and test the temperature with a meat thermometer. If not done, place it back, cover, and cook for 2-3 more minutes.
- 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.
Shred:
- 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. You can also slice the chicken diagonally with a knife.
Make the Chicken Salad:
- Combine lemon juice, mayonnaise, salt, pepper an
- Add the shredded chicken to the bowl and combine. Add the finely chopped celery and mix one final time. Serve.
Notes
- Fresh herbs: 2-3 sprigs added to the pot.
- Dried herbs: 1 teaspoon per pound added to the pot.
- Garlic cloves: 1-2 per pound (½ teaspoon dried).
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.