How to Poach Chicken for Chicken Salad

Poaching chicken meat entails cooking it in simmering water until the meat cooks through. To speed cooking and ensure that the piece is safely heated, use boneless, skinless chicken breasts. Substituting low-fat chicken broth for the water to poach the meat adds flavor without adding extra fat as butter or oil would.

Things You'll Need

  • Lidded saucepan
  • 4 boneless, skinless chicken breasts
  • Chicken broth
  • ½ cup mayonnaise
  • 1 tsp. mustard
  • 1 tsp. apple cider vinegar
  • ¼ tsp. ground pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • ¼ cup slivered almonds (optional)
  • ¼ cup halved red grapes (optional)

Poach the Chicken

  1. Arrange the chicken breasts in a pan in a single layer.

  2. Pour chicken broth over the chicken to just cover.

  3. Bring the mixture to a simmer over medium-low heat.

  4. Poach the chicken, covered for 30 to 40 minutes or until no pink remains inside the chicken, the chicken is tender and the juices run clear.

  5. Remove the chicken from the poaching liquid and chill in the refrigerator until cold.

Make the Chicken Salad

  1. Dice the chicken breasts to yield 4 cups of chicken.

  2. Combine the mayonnaise, mustard, apple cider vinegar and pepper in a bowl to make the dressing.

  3. Add the celery, onion, optional almonds and grapes and the diced chicken.

  4. Stir the mixture to combine the dressing with the chicken.

  5. Chill the chicken salad for 2 hours in the refrigerator for the flavors to combine.

    Serve on sandwiches or lettuce leaves.

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