HOW TO POACH CHICKEN FOR CHICKEN SALAD RECIPES
PERFECT POACHED CHICKEN - EASY RECIPES FOR HOME COOKS
Poached chicken is tender, soft, juicy, and flavorful. Use our easy, straight-forward recipe for chicken breast or chicken thighs. You can use skin-on chicken and remove the skin before serving. The aromatics suggested in the recipe are a guide. Ginger, chili peppers, additional herbs, onion, fennel, and carrots are all excellent options.
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield Makes about 3 cups cooked chicken (cubed or shredded)
Number Of Ingredients 8
Steps:
- Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by an inch or two, 5 to 6 cups.
- Place the pot over medium heat and heat until the liquid comes to a low simmer. This will take a few minutes. For the most tender poached chicken, don’t try to rush this step.
- When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.
- Transfer to a cutting board. Slice and serve. If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator. The chicken will keep 3 to 4 days in the fridge.
Nutrition Facts : ServingSize 1/2 cup, Calories 140, FatContent 3g, SaturatedFatContent 0.6g, CholesterolContent 82.7mg, SodiumContent 632.9mg, CarbohydrateContent 0.9g, FiberContent 0.1g, SugarContent 0.1g, ProteinContent 25.7g
CRAIG CLAIBORNE’S CHICKEN SALAD SANDWICH - NYT COOKING
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
Provided by The New York Times
Total Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
- Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
- Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
Nutrition Facts : @context http//schema.org, Calories 644, UnsaturatedFatContent 36 grams, CarbohydrateContent 10 grams, FatContent 51 grams, FiberContent 2 grams, ProteinContent 36 grams, SaturatedFatContent 12 grams, SodiumContent 864 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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