How to Poach Chicken Breast For Chicken Salad

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Poaching is the best way to cook chicken breasts for chicken salads. It's a foolproof method that gives you a juicy, flavorful chicken every single time.

Shredded poached chicken breast arranged on a white plate, ready to use in chicken salad.

About the poaching method

Poaching is a cooking method where food is cooked in hot water that stays between 160°F and 180°F (71°C to 82°C), causing tiny bubbles around the around the edges of the pot. It's a great way to cook chicken for chicken salads because it's beginner-friendly, mostly hands-off, and one of the easiest ways to get juicy, flavorful chicken when done right. As a bonus, your kitchen will smell amazing while it cooks thanks to the added vegetables and aromatics.

If you're looking for chicken salad ideas, you're in the right place. I'm a big fan of chicken salads and regularly add new recipes here. Try my Chicken Salad without Celery, California Chicken Salad, Classic Chicken Salad, Cranberry Pecan Chicken Salad or Healthy Chicken Salad

What you need

Besides the large pot with a lid and a stove, you will need the following ingredients:

Recipe ingredients for making poached chicken breasts.

Chicken breasts: thawed or air-chilled chicken breasts.
Vegetables: I used carrots and onion. You can add any vegetables for flavor. Great way to clean up the fridge.
Aromatics: whole peppercorns, bay leaf, and a few whole cloves.
Water: you can use water with added salt, stock, or broth.

How to poach chicken breasts

Step 1. In a large pot, add skinless boneless chicken breasts, onion chunks, whole or halved carrots, whole peppercorns, bay leaf, and a few whole cloves. Pour enough water to cover the chicken at least one inch above. Add salt.

Raw chicken breasts added to the pot, along with onion, carrot, bay leaf and water.

Step 2. Heat it over medium heat just until it starts boiling, and you see some bubbles appear. Immediately, cover it with a lid and turn the heat on lowest setting. Let the chicken gently simmer for about 12-16 minutes, depending on its size. If it's still boiling on low heat, partially open the lid to lower the temperature and maintain a gentle simmer (between 185°F and 205°F / 85°C and 96°C).

Visual signs of gentle simmer to look for: tiny bubbles gently rise on top, mostly around the edges of the pot. There is no rolling bubbling.

Chicken breast gently cooking in water in a pot with the lid covered.

Step 3. The chicken is fully cooked when the internal temperature reaches 165°F (74°C). When cooked, turn off the heat and cover the pot tightly with a lid. Let the chicken rest for 5 minutes. Then, use kitchen tongs to remove the chicken and let it cool before using it in your chicken salad as directed.

Meat thermometer inserted into poached chicken breast.

Key tip

Gently simmer the chicken for the juiciest, most tender meat. A full boil can make it rubbery and tough, so keep the heat low and steady for the best results.

How to shred poached chicken for salads

You can shred the chicken in a few different ways. You can also dice it into cubes. Choose the most convenient one for you:

By hand: let the chicken cool down so you can handle it. Pull it apart using your hands. This method gives you the most control over the size of shreds. To make the shreds shorter, you can cut the chicken breast into 3-4 chunks.
With two forks: Hold the chicken steady with one fork and pull it apart with the other. When using forks, I still use my hands to pull part a few pieces that did not work with the forks.
With a hand mixer: You will have more bowls to wash, but it worth for large quantities. Place warm chicken into the bowl and mix on low speed until shredded.

Shredding poached chicken with two forks.

How to store poached chicken to keep it juicy

Whole chicken pieces: Let the chicken cool completely, then store it in an airtight container, in the fridge. I like to add a few spoonfuls of the poaching liquid to the container to prevent it from drying out. It will last in the fridge for up to 4 days.

Shredded chicken: Store the shredded chicken in an airtight container with just enough poaching liquid to keep it moist (but not soupy). This helps prevent it from drying out. Refrigerate for up to 3-4 days or you can freeze it for up to 3 months.

Frequently asked questions

What is the best way to cook chicken for chicken salads?

Choose the most convenient method for you. You can bake, roast, pan-fry, grill, or poach the chicken for making your salads. I prefer poaching because it is easy, quick, almost hands-free and the chicken comes out juicy when done right.

What’s difference between poaching and boiling? And which one is better for cooking chicken?

Poaching is a gentle cooking method where food simmers in hot liquid kept between 160°F and 180°F (71°C to 82°C). You'll see a few small bubbles, but never a full boil.
Boiling, on the other hand, means cooking food in rapid, rolling bubbles at 212°F (100°C), which can make delicate foods like chicken tough or rubbery.

How do I know when chicken is fully cooked/poached?

The most accurate way to tell is by using a meat thermometer. Chicken is fully cooked when the internal temperature reaches 165°F (74°C) at the thickest part.
No thermometer? Try this instead:
Cut into the thickest part of the chicken breast.
The meat should be white all the way through, with no pink and clear juices running out.
Poached chicken should be tender and juicy, never rubbery or dry. If it's dry, it was likely cooked too long, which is why I always recommend using a meat thermometer.

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