Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 servings

Ingredients

POACHED CHICKEN FOR SALADS

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

POACHED CHICKEN FOR SALADS

In a medium to large saucepan, place the parsley, thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. 

Cook's Note

Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ina Garten

Chicken Salad Sandwiches

Recipe courtesy of Hunter Fieri

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Taco Salad

Recipe courtesy of Ree Drummond

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Fried Chicken Salad Sandwiches

Recipe courtesy of Damaris Phillips

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword