I poached a chicken last week. And, no, I didn’t snatch up a loose bird, even though a neighbor a few blocks away has a small flock of chickens with an especially loud and early rising rooster. I would like to poach him, but I didn’t. I poached some chicken breasts for a chicken salad.
Scanning through some of my recipe sources, I was looking for a different way to make chicken salad. Usually, for chicken salad, I’ll either dismember a Rotisserie bird or pop a few pieces of chicken in the oven and cook till they’re done. But one chef recommended poaching the chicken for the salad. I have poached eggs and fish, but never chicken,
Why not?
The instructions were simple. Put a couple boneless, skinless breasts in a pot, cover with water, bring to a boil, cover the pot, and turn the stovetop off immediately. In 20 to 30 minutes the chicken is poached, but you can leave it in the pot for up to an hour. The breast meat comes out exploding with juices. It almost looks like it’s not done, but it is. If it’s 165 degrees, it’s done. You have never seen such juicy chicken breasts in your life.
By the way, don’t salt the water. It affects the boiling point. You can, however, add other seasonings to the water – such as onion powder, garlic, your favorite herbs and even beer or wine – but I didn’t. Just water.
As for the chicken salad, the sky’s the limit for the ingredients.
I used some grapes, celery, mayo, sour cream, garlic salt, salt and pepper and a few pecan pieces.
It was excellent chicken salad, and extremely flavorful, especially the breast meat. Try poaching chicken sometime, you’ll be amazed at how juicy the chicken turns out.
Poached Chicken Salad
2 boneless, skinless, and poached chicken breasts
½ C mayo
¼ C sour cream
3 dozen red or white grapes, sliced
Dash of garlic salt S & P to taste
½ C pecan pieces
