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.

Nutriscore Rating: 76/100

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Once cooled slightly, shred or dice the chicken as desired for use in your chicken salad.

Nutrition Facts

Serving size	(1313.6g)

Amount per serving	% Daily Value*
Calories	593.0

Total Fat 12.7g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat g
Cholesterol 295.8mg	0%
Sodium 2656.0mg	0%
Total Carbohydrate 4.5g	0%
Dietary Fiber 1.1g	0%
Total Sugars 0.0g
Protein 108.6g	0%

Vitamin D 3.5IU	0%
Calcium 109.1mg	0%
Iron 3.8mg	0%
Potassium 967.6mg	0%

*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.

Source of Calories

Fat: 20.2%

Protein: 76.7%

Carbs: 3.2%