Chicken is a great form of lean protein, and a little can go a long way when used in a salad.
While the fastest option for many people is to use leftover chicken or cooked rotisserie chicken, you can very easily and quickly prepare chicken breasts for a salad by poaching them in some seasoned water.
HOW TO POACH CHICKEN FOR SALADS
2-4 raw skinless chicken breasts, trimmed and cut in half (I recommend cutting them in half for faster cooking)
1 tsp salt
1 bay leaf
6-8 cups of water (depends on the size of your saucepan and the amount of chicken you are poaching)
- Fill a small or medium saucepan with 6-8 cups of water and bring it to the boil. The amount of water you should use will depend on the size of your saucepan and the the amount of chicken you are poaching.
- While the water is coming to the boil, you can prepare your chicken breasts by rinsing them, trimming off any fat or skin, and cutting them in half.
- When the water has come to the boil, add the peppercorns, salt, bay leaf and chicken to the water. Adjust the heat so that it simmers nicely.
- Simmer for 10-12 minutes. Check that the chicken is tender and not pink in the middle, and remove from the water.
- Set the chicken on a plate to cool, and then either dice or shred into bite-size pieces.
- Your chicken is now ready to add to any type of salad!