I see so many recipes that call for "cooked chopped [or shredded] chicken." It usually makes the assumption that you just have a piece of cooked chicken in front of you to chop/shred and put in the recipe, few if any of them actually provide guidance on preparing the chicken. If I want to prepare chicken for general use in these types of recipes, what would be the best/easiest way to do so? I'm assuming that I wouldn't want to do much seasoning with the chicken because it might interfere with the recipe, so I'm wondering what is best. I usually steer clear of chicken just because it seems to have such a fine line between undercooked (which is obviously not acceptable) and overcooked (in which case it doesn't really seem worth eating). So, if their is a foolproof/easy method, that would be highly preferred.