Chicken salad is a classic dish that is simple to make, customizable, and can be served in a variety of ways. The key to great chicken salad is starting with perfectly cooked chicken. Overcooked chicken can be dry and chewy, while undercooked chicken is unsafe to eat. Follow these simple steps to cook juicy, tender chicken breasts or thighs that are ideal for chicken salads, sandwiches, wraps, and more.
Why Poaching is the Best Cooking Method
Poaching is hands-down the best way to cook moist, flavorful chicken for chicken salad. It keeps the chicken incredibly moist and tender. Roasting can easily lead to dried out chicken breasts, while pan searing can cause the exterior to overcook before the inside is done.
Poaching gently cooks the chicken in simmering liquid, whether water, broth, or a flavorful poaching liquid Starting the raw chicken in cold liquid and slowly bringing it up to a simmer results in evenly cooked chicken that is juicy throughout.
How to Poach Chicken Breasts for Salad
Poaching chicken breasts for salad is simple with just a few basic steps:
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Use Boneless Skinless Chicken Breasts: This lean cut cooks quickly and evenly. Save money by buying larger packs and freezing individual portions.
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Pound the Chicken Breasts to an Even Thickness: This helps them cook at the same rate. Place between plastic wrap or in a bag and use a meat mallet, rolling pin, or pan to flatten.
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Use Water or Low-Sodium Broth to Cover Use enough cool liquid to cover the chicken by 1-2 inches in a tall pot This poaching liquid can be seasoned or flavored.
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Slowly Bring the Liquid to a Simmer Cook over medium heat until tiny bubbles start to break the surface, about 10 minutes Do not boil rapidly
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Cook Until Chicken Reaches 165oF Internally: Check temperature with an instant-read thermometer after 10-15 minutes. The time will vary based on thickness.
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Rest and Shred or Chop Chicken: Let sit 5 minutes before shredding or chopping to allow juices to absorb back into the meat.
Follow these simple steps for foolproof poached chicken every time. The chicken will be perfectly cooked for any chicken salad recipe.
Flavorful Poaching Liquid Ideas
While plain water or broth work well, you can add extra flavor to the chicken with aromatic poaching liquids. Try:
- Chicken broth or stock
- Water with a few smashed garlic cloves
- Water with lemon slices and thyme or rosemary
- Low-sodium soy sauce, rice vinegar, ginger and garlic
- White wine or beer with peppercorns and herbs
The poaching liquid can then be strained and reserved for making salad dressings.
How to Poach Boneless Chicken Thighs
Chicken thighs are another excellent choice for chicken salads thanks to their richer flavor and tender texture when cooked properly. Follow the same poaching method as above but with a few changes:
- Use boneless, skinless chicken thighs to simplify prep
- Cook for just 12-15 minutes until 165oF internally
- The meat will start shredded easily when done
Thighs cook faster than breasts. Watch the clock and temp carefully to prevent overcooking.
Poaching Whole Chicken Breasts
Whole bone-in, skin-on chicken breasts work beautifully with this poaching method too:
- Use 2 split, bone-in chicken breasts per person
- Cook 15 minutes then check temperature
- Allow to cool slightly before removing bones and skin
- The skin can be crisped up for chicken salad croutons!
The bone and skin help keep these whole breasts juicy as they poach.
Quick Poaching Method for Shredded Chicken
For easy shredded chicken, use this quicker poaching method:
- Add chicken and generous salt to a pot, cover with water by 1-2 inches
- Bring to a boil then cover and remove from heat for 10-15 minutes
- Shred chicken in the hot poaching liquid right in the pot
No thermometer is needed, and you end up with hot shredded chicken infused with seasoning ready for chicken salads!
Make-Ahead Poached Chicken
To get a head start on meal prep, fully cooked, poached chicken can be refrigerated for up to 4 days for quick chicken salads all week. Here are some tips:
- Let chicken cool completely before refrigerating poached chicken in an airtight container.
- Poached chicken can also be frozen for up to 4 months.
- Defrost overnight in the refrigerator before using.
- Add a bit of the poaching liquid to prevent dried out chicken.
Meal prepping poached chicken sets you up for quick and delicious chicken salads!
Expert Tips for Poaching Chicken
Follow these pro tips for the most tender, juicy poached chicken breasts or thighs every time:
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Always start with raw chicken fully submerged in cool liquid and slowly heat to a gentle simmer. This allows it to cook gradually.
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Lightly pound chicken breasts before poaching to an even 1⁄2 to 3⁄4 inch thickness so they cook at the same rate.
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For food safety, cook chicken to 165oF internally as measured by an instant-read thermometer before shredding.
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Let chicken rest 5 minutes after cooking so the juices can absorb back into the meat.
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Add any chopped poaching aromatics like garlic, citrus, or herbs after cooking to the salad.
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Strain and reserve flavorful poaching liquids for making dressings or sauces.
Go Beyond Chicken Salad
In addition to classic chicken salad, poached chicken works wonderfully in:
- Wraps and sandwiches
- Power bowls and grain salads
- Tacos, enchiladas, and quesadillas
- Pasta, rice, and grain bowls
- Casseroles and pot pies
- Soups, chilis, and stews
Poached chicken is incredibly versatile for all kinds of healthy and delicious meals!
Top Poached Chicken Salad Recipes
Once you have perfectly cooked poached chicken, the possibilities for chicken salads are endless. Here are some top-rated chicken salad recipes to try:
Classic Chicken Salad
This back-to-basics chicken salad is made with just chicken, celery, mayonnaise, lemon juice, and seasonings. It’s perfect on bread, wraps, or lettuce cups.
Buffalo Chicken Salad
Buffalo chicken salad has poached chicken coated in spicy buffalo sauce then served over lettuce, tomatoes, cucumbers, cheese, and crunchy wonton strips.
Greek Chicken Salad
With Mediterranean flavors like feta, olives, red onion, cucumber, and lemon-oregano dressing, this salad is fresh and delicious.
Mexican Chicken Salad
Poached chicken gets tossed with black beans, corn, peppers, avocado, cheese, and cilantro-lime dressing for a hearty Tex-Mex salad.
Curry Chicken Salad
For an Indian-inspired twist, use mild yellow curry powder and chutney in the dressing along with raisins and almonds.
Waldorf Chicken Salad
Chicken salad gets even more delicious with apples, celery, grapes, and walnuts just like a Waldorf salad.
The flavor combinations are endless, so have fun coming up with your own signature chicken salad!
Learning how to properly poach chicken results in perfectly cooked meat for incredible chicken salads every time. The simple poaching methods work for bone-in or boneless chicken breasts, thighs, or even whole chickens. Feel free to get creative with aromatic poaching liquids too.
Take the time to poach chicken using these helpful tips and guidelines. Then you can toss the juicy, tender meat in your favorite chicken salad recipe or use it in a variety of healthy meals all week long. With a little practice, you’ll be poaching chicken like a pro!
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.
How to Make Chicken Salad | Chicken Salad Recipe | Lunch Ideas | Canned Chicken Recipes
FAQ
How do you cook chicken for a chicken salad?
Learn the easiest (and BEST) method on how to cook chicken for a perfect chicken salad! 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.
How do you serve chicken salad?
Chicken salad shines as a main dish or a side. Its versatility lends itself to many delicious serving methods. For a classic touch, serve it as a sandwich. Use fresh bread or a croissant for extra flair. Consider serving on a bed of mixed greens for a lighter option. The freshness of the greens complements the flavors beautifully.
Can you make chicken salad with boneless chicken?
To start, you will need boneless, skinless chicken breasts, which are the preferred choice for chicken salad due to their lean and mild meat. Here’s a step-by-step guide to poaching chicken for your salad: 1. Begin by placing the chicken breasts in a single layer in a large saucepan or skillet. 2.
How do you poach chicken for a salad?
Here’s a step-by-step guide to poaching chicken for your salad: 1. Begin by placing the chicken breasts in a single layer in a large saucepan or skillet. 2. Pour enough chicken broth or water into the pan to cover the chicken breasts completely. 3.
Can you cook leftover grilled chicken for chicken salad?
Techniques vary, with some advocating for roasting the chicken prior to chopping and dressing it (via Food Network) and others stating that leftover grilled chicken works just fine (via Allrecipes). But there’s one cooking method to rule them all when it comes to chicken for chicken salad, according to Cook’s Illustrated, and that’s poaching.
Is chicken salad healthy?
Chicken salad is generally healthy, especially when prepared with fresh ingredients. It’s rich in protein and nutrients. To increase its health benefits, choose lean chicken and load it with vegetables. Use a light dressing to cut down on fat. Mastering the art of cooking chicken for salad opens a world of culinary possibilities.