Chicken salad is a classic and delicious dish that combines shredded or chopped cooked chicken with crunchy vegetables, leafy greens and a creamy dressing. It’s a great make-ahead meal that can be served as a sandwich filling, scooped on top of salad greens stuffed into a pita pocket, or enjoyed on its own.
One of the keys to making great chicken salad is properly cooking the chicken so that it’s moist, tender and full of flavor. Boiling is one of the easiest and most reliable cooking methods to prepare chicken for chicken salad. It yields juicy, succulent chicken that absorbs seasonings beautifully.
Here is a complete guide to how long you should boil chicken when making chicken salad, including tips for preparing perfect boiled chicken every time.
How Long To Boil Chicken Breasts For Chicken Salad
Boneless, skinless chicken breasts are commonly used for chicken salads. They cook quicker compared to bone-in chicken and their tender texture works well.
- To boil boneless, skinless chicken breasts for salad, cook for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
- If the chicken breasts are very thick, pound them to 1⁄2 inch thickness before boiling to ensure even cooking. Thick breasts may take 18-22 minutes.
- Smaller chicken tenders or diced breasts will take less time, around 8-12 minutes.
Always check chicken with a meat thermometer to be sure it has reached a safe 165°F internal temperature. This prevents undercooked chicken which poses a health risk.
How Long To Boil Bone-In Chicken For Salad
If using bone-in, skin-on chicken pieces like thighs, legs, breasts or a whole cut-up chicken, the boiling time will be longer:
- Bone-in chicken breasts – Simmer for 20-25 minutes
- Chicken thighs and drumsticks – Boil for 25-30 minutes
- A whole chicken, cut into 8 pieces – Cook for 45-60 minutes
The bones help retain moisture but also shield the meat so it takes longer to cook through. Monitor the thickest part of the chicken using a thermometer until 165°F.
Tips For Boiling Chicken For Chicken Salad
Follow these tips to boil perfect, flavorful chicken breasts, thighs or other cuts for your chicken salad:
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Start with cold water – Lower raw chicken into cold water and gradually bring to a gentle simmer. This allows the chicken to cook gently and evenly.
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Don’t crowd the pot – Cook chicken in a single layer with plenty of room to allow even cooking. Work in batches for larger amounts.
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Use a thermometer – It takes the guesswork out and guarantees safely cooked chicken every time.
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Rest the chicken – Once cooked, let it rest for 5-10 minutes before handling to allow juices to absorb for maximum moisture.
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Add flavor – Use chicken broth instead of water and add herbs, garlic, citrus, peppercorns or other aromatics to the poaching liquid.
How To Shred Boiled Chicken For Salad
Once cooked, the boiled chicken can be shredded, chopped or diced depending on your preferences:
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For pulled or shredded chicken, use two forks to shred the chicken into long fibrous strands.
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For a chunkier texture, finely chop the chicken with a chef’s knife or give it a few pulses in the food processor.
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For a combo, shred half the chicken into long strands and chop the other half into pieces.
Shredded or chopped chicken is then ready to mix with the rest of the delicious salad ingredients!
What To Add To Chicken Salad
Some tasty mix-ins and toppings for chicken salad include:
- Vegetables – Celery, red onion, bell pepper, cucumber, shredded carrot
- Dairy – Shredded cheddar, crumbled feta, Parmesan
- Fruit – Grapes, dried cranberries, chopped apple
- Nuts – Walnuts, pecans, sliced almonds
- Herbs – Parsley, chives, dill, basil
- Dressing – Mayonnaise, Greek yogurt, citrus juice
Use your favorite combo to create a signature chicken salad!
Cooking Boneless vs. Bone-In Chicken For Salad
While boneless chicken breasts are very convenient, using bone-in chicken can add richer flavor to your salad. So which is better?
Benefits of using boneless chicken breasts:
- Cook faster – No bones to shield the meat so it cooks in 15-20 minutes
- Easy to serve – Already in portions and no bones to remove
- Less fat – The boneless skinless variety has the least fat
Benefits of boiling bone-in chicken:
- More flavorful – Bones impart a deeper chicken essence into the meat
- Juicier meat – Bones help retain moisture during cooking
- Cheaper – Buying a whole chicken and cutting it up costs less
Either way, proper cooking and shredding or chopping yields tender chicken ready to be turned into delicious chicken salad!
Expert Tips For Moist Chicken Salad
- Let the boiled chicken cool completely before mixing into the salad – this prevents wilting.
- Don’t overmix the salad – too much handling dries out the chicken. Gently fold ingredients together.
- Add a touch of mayo or Greek yogurt – the fat helps coat the chicken and keep it moist.
- Store chicken salad in an airtight container and use within 3-4 days for the best flavor and texture.
Frequently Asked Questions
How long can I refrigerate boiled chicken?
Cooked chicken stays fresh in the fridge for 3-4 days. Be sure to store it properly in a sealed container to prevent drying out.
Can I freeze cooked chicken for chicken salad?
Yes, freeze boiled chicken in airtight freezer bags or containers up to 3 months. Thaw in the fridge before using.
What if my chicken isn’t done after the recommended time?
Always rely on a meat thermometer for accuracy. If the chicken isn’t quite 165°F, simmer a few minutes longer until fully cooked.
Can I use chicken thighs or drumsticks?
You sure can! The dark meat of thighs and legs has lots of flavor. Adjust boiling time up to 30 minutes for bone-in.
Can I boil frozen chicken?
It’s best to thaw frozen chicken in the fridge before boiling to ensure even cooking. Add a few extra minutes to compensate.
What’s the best dressing for chicken salad?
Classic mayo or mayo-yogurt blends work great. You can also use vinaigrettes, mustard sauces, pesto or other favorites.
The Takeaway
Boiling chicken is a foolproof method for preparing moist, flavorful chicken for chicken salad. Boneless breasts take 15-20 minutes while bone-in cuts will need 25-45 minutes depending on thickness. Rely on a meat thermometer for doneness and add spices, citrus or aromatics for extra flavor. Let the chicken rest before shredding and mixing with crunchy veggies, herbs and a creamy dressing. With these tips, you’ll be ready to make the perfect chicken salad every time!
How To Make Chicken Salad
- Chicken breasts: You can’t have amazing chicken salad without perfectly cooked chicken that’s seasoned, juicy, and relatively lean. Including dark meat in a chicken salad is common, but I think it can make the overall dish a little too soft and fatty. Instead, poaching breast meat in seasoned chicken broth is an easy way to guarantee that you wont be disappointed by dry, bland chicken. Choosing smaller breasts that will cook more evenly is key here. If youre a bit pressed for time, a rotisserie chicken is a great option too, but fight the urge to shred the chicken. Chopping the chicken into bite-sized pieces allows for more even distribution of ingredients.
- Chicken broth: You can use water here, but I definitely recommend chicken broth for the flavor it brings to the overall salad.
- Seasoned salt: Ditto here—regular works, but seasoned will take this over the top.
- Dressing: Mayonnaise is king for creamy salads, but it needs a little help to keep it from weighing everything down. Adding acid in the form of full-fat Greek yogurt, lemon, and Dijon mustard will help keep things rich yet light and bright.
- Mix-Ins: In my book, the only mandatory add-ins for chicken salad are celery for crunch, some kind of onion (I like red for the pop of color), and leafy herbs (I <3 dill and parsley). Other than that, this is the fun part! Go nuts… or grapes, or avocado, or whatever your heart desires. Toasted nuts like almonds or pecans will add an extra layer of texture, and fruit will add a pop of sweetness. I chose chopped dill pickles for my ultimate add-in because of the layer of crisp, briny salt they provide. Whatever you go with, be sure to chop them into pieces all around the same size so that they distribute evenly in each bite.
You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. Use your meat thermometer if you’ve got one! Once your chicken is cooked through, set it aside and allow it to cool and rest for a few minutes.
Meanwhile, make your dressing by combining your yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a bowl and mixing until relatively smooth. You might be tempted to throw your crunchy mix-ins here too, but I found that it all mixes together better if you make the dressing first, then add the chicken to coat, and then add your mix-ins.
Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).
You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!
Full list of ingredients and directions can be found in the recipe above.
What To Serve With Chicken Salad
- Pasta salad: Delish has plenty of beloved variations of this staple side dish, but this Italian-inspired recipe is my guaranteed go-to when I need a simple and reliable BBQ side.
- Potato salad: Similarly, this potato salad makes an appearance at almost all my summer cookouts because it’s creamy, just a touch tangy, and not too sweet (the worst!).
- Corn salad: I love corn in all its forms (mmm, elote), but there’s something particularly great about a simple corn salad. Like my chicken salad, this one is ripe for improvisation too.
Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.Advertisement – Continue Reading Below
- 2 lb. boneless, skinless chicken breasts (3 to 4)
- 6 cups low-sodium chicken broth or water
- 2 Tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
- 1/3 cup full-fat Greek yogurt
- 1/3 cup mayonnaise
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. plus 1 1/2 tsp. finely chopped fresh dill
- 1 Tbsp. grainy or smooth Dijon mustard
- 1/2 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- 2 celery ribs, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup finely chopped dill pickles (from about 2 spears)
- 3/4 tsp. freshly ground black pepper
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- Step 1 In a large pot over medium-high heat, combine chicken, broth, and 1 Tbsp. plus 1 1/2 tsp. seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
- Step 2 Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
- Step 3 Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 tsp. salt and mix until well combined.
