Learn the easiest (and BEST) method on how to cook chicken for a perfect chicken salad!
from votes
The best chicken salad begins with perfectly cooked chicken. Chicken that’s not dry, rubbery, or tasteless, right?
In this post, you’ll learn how to cook chicken for chicken salad, so you 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 |
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!
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.
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.
Bring the water to a low boil and use a pair of tongs to flip the chicken.
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.
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 |
How to Cook Chicken for Chicken Salad (Poaching Method)
Learn the easiest (and BEST) method on how to cook chicken for a perfect chicken salad!
from votes
Servings 4
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
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.
Nutrition
Serving: 1 servingCalories: 135kcalCarbohydrates: 2gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 132mgPotassium: 451mgFiber: 1gSugar: 0.02gVitamin A: 56IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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