How to Cook Chicken for Chicken Salad (Poaching Method)

Servings: 6

Prep Time: 2

Cook Time: 15

Total Time: 17

Follow this recipe to cook chicken for chicken salad that turns out tender, flavorful, and has a great texture.

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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.

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.

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.

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.

Add thyme, oregano, rosemary, and garlic cloves to the poaching pot.