What is the best way to prepare the chicken for a chicken salad?

[Kaneohegirlinaz]

I usually have Chicken cooked in some manner or another in my freezer, at the ready.
I've got poached, grilled aka BBQ'd, rotisserie, something in small portioned snack-sized zipper-baggies that will de-frost in nothing flat.
My personal favorite Chicken Salad is this one that I created to copy Trader Joe's:

Copycat Trader Joe's Curry Chicken Salad

www.copymethat.com

I think I'll add more Cayenne Pepper next time.

 

[bethzaring]

Is that a whole chicken, with the bones? I remember those from when I was a kid. The only thing I didn't like about them was that the skin was a weird texture.

How do you use it?

It is deboned chicken, no skin. I use it in chicken salad, stir fry's, stir in BBQ sauce, chicken and noodles, and mostly in chicken enchiladas.

 

[taxlady]

It is deboned chicken, no skin. I use it in chicken salad, stir fry's, stir in BBQ sauce, chicken and noodles, and mostly in chicken enchiladas.

Thanks, that's worth knowing.

 

[Cooking Goddess]

Hey @bethzaring, we're less than 20 miles from Lehman's now. I think Himself and I need to take a trip down there. It's been a while since our last visit. As soon as we have the house set up...so maybe 2027?

 

[charlotterobert]

Honestly, the best chicken salad always starts with how you cook the chicken. I’ve tried every method — grilling, baking, even slow-cooking — but poaching wins every time. It keeps the chicken super tender and juicy, which makes a big difference once you mix in the mayo or dressing.

Here’s what I do: simmer boneless chicken breasts in salted water with a little garlic, bay leaf, and peppercorns for about 15–18 minutes. Let it cool, then shred or dice it. The result? Soft, flavorful pieces that soak up the dressing perfectly without turning dry.

If I’m short on time though, rotisserie chicken (especially the breast meat) is a solid backup — just skip the skin so the salad stays light.

 

[Sir_Loin_of_Beef]

You can't really lick the bowl or blades of a food processor.

You can if you turn it off first!

 

[Andy M.]

I don't think I've ever cooked chicken specifically for chicken salad. It's almost always leftover roast chicken or a Costco rotisserie chicken.

If I were to cook chicken specifically for salad, I'd do it via sous vide.

 

[pictonguy]

The key to retaining moisture when poaching is letting the chicken cool in the liquid before removing.

If using sous vide, to cool down the package in an ice bath before removing the chicken, just to be safe from moisture loss, imo.

 

[dragnlaw]

Yes, I let it cool in the broth as well. I don't often poach breasts but every once in a while I get the urge for chicken salad and don't have any left overs. It's when I'm packaging a whole bunch of breasts for the freezer and I get that hankering.

 

[KatyCooks]

Yes, I let it cool in the broth as well. I don't often poach breasts but every once in a while I get the urge for chicken salad and don't have any left overs. It's when I'm packaging a whole bunch of breasts for the freezer and I get that hankering.

Yep, this is my way too. I like to add a little dried tarragon for the flavour.

 

[HeyItsSara]

i'duse leftover or frozen.

 

[taxlady]

I usually use leftover chicken. But, when I poach chicken, I don't boil it. I use a probe thermometer with an alarm. I turn the stove to a heat I know will simmer it. I stick the probe in the chicken or sausage and set the alarm for 160°F and then turn off the heat when it hits 165°. And since I have an electric stove, I move the pot to a cold burner to cool off. I usually let it sit for about 10 minutes. I guess I should figure out a safe temperature and set the alarm to let me know when it has cooled to that and pull it out at that point.

 

[thymeless]

What's your favorite way to eat chicken? That's probably how you should cook it for chicken salad.

You might have to get inventive for the dressing with general tso's chicken but I think you could make a great tandoori chicken salad or KFC chicken salad. Buffalo Chicken salad.

I'm struggling with how I'd do Hainanese Chicken salad though. Maybe that sambal and ginger scallion sauce for the dressing with diced cucumbers...

Now I'm thinking of chicken saltimbocca. Dice that that up, some artichoke, a white wine based boiled dressing... arugula...

 

[thymeless]

Seems to me if you've cooked it you will turn it into a paste instead of shredding it, but I dunno. I would just shred it by hand once it's cooled, personally.

Use warm chicken roughly cube the chicken. Use the dough blade. SHORT PULSES. Very few pulses. The paddle in a stand mixer works well too.

 

[Andy M.]

I usually use leftover chicken. But, when I poach chicken, I don't boil it. I use a probe thermometer with an alarm. I turn the stove to a heat I know will simmer it. I stick the probe in the chicken or sausage and set the alarm for 160°F and then turn off the heat when it hits 165°. And since I have an electric stove, I move the pot to a cold burner to cool off. I usually let it sit for about 10 minutes. I guess I should figure out a safe temperature and set the alarm to let me know when it has cooled to that and pull it out at that point.

Have you considered turning the heat off at a lower temp so the final result will be at 165ºF rather than being more well done from carry over cooking?

 

[Andy M.]

For chicken pot pie, we buy a Costco Rot Chick. It provides the exact amount of shredded chicken we need for our recipe. Can't beat the price.

 

[taxlady]

Have you considered turning the heat off at a lower temp so the final result will be at 165ºF rather than being more well done from carry over cooking?

Yes, but it won't get any warmer once I take it off the heat. The chicken is the same temperature as the water. It would be safe even at a lower temperature, because killing microorganisms is a function of time and temperature. The longer the temp is maintained, the lower the temperature can be and there are tables for that. But, I don't know how fast the water cools off and I can't be bothered to do the math. If I let it get to 165°F, I know I'm safe as long as I don't let it sit in the water, which is cooling off, for too long.