How to Poach Chicken Breast For Chicken Salad
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.
Equipment
- 1 large pot with a lid
- 1 meat thermometer
- 1 kitchen tongs
Ingredients
- 2 boneless skinless chicken breasts
- 3-4 cups water or stock enough to cover at least 1 inch above
- ¼ yellow onion
- 1 carrot, halved
- ½ teaspoon salt skip salt if using broth or stock
- 2 bay leaves
- 6-10 whole peppercorns
- 3 whole cloves
Instructions
- Trim any excess fat or tendons from the chicken breasts.Place the chicken in a large pot along with the onion, halved carrots, salt, bay leaves, whole peppercorns, and whole cloves.2 boneless skinless chicken breasts , ¼ yellow onion, 1 carrot, halved, ½ teaspoon salt, 2 bay leaves , 6-10 whole peppercorns , 3 whole cloves.
- Pour in enough water or stock to cover the chicken by at least one inch. Bring to a boil over medium heat, then cover with a lid and reduce the heat to the lowest setting. The liquid should stay just below a boil—look for only a few gentle bubbles. If it continues to boil, tilt the lid slightly to allow some heat to escape.3-4 cups water or stock
- Poach the chicken over low heat for 12–16 minutes, or until the internal temperature reaches 165°F (74°C). Once fully cooked, turn off the heat and let the chicken rest in the liquid, covered, for 5 minutes to stay juicy and tender.
- Using kitchen tongs, carefully remove the chicken from the pot and let it cool until safe to handle.Once cooled slightly, you can shred or cube the chicken—perfect for adding to salads, wraps, or meal prep bowls.
Notes
To keep the chicken juicy, store it in an airtight container in the fridge with a little of the poaching liquid added. It will keep for up to 3–4 days.
Nutrition
Serving: 4ozCalories: 165kcalProtein: 31gFat: 3.6gCholesterol: 85mgSodium: 90mg
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