Poached Chicken For Salads Recipes
CHICKEN SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. 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.
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED-CHICKEN-SALAD SANDWICHES
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns to add even more flavor to these Poached-Chicken-Salad Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g
THAI CHICKEN SALAD
Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a side.
Provided by Nagi
Time 35m
Number Of Ingredients 15
Steps:
- Take the chicken out of the fridge 30 minutes before cooking.
- Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
- Remove chicken from water and shred, then cool.
- Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
- Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.
Nutrition Facts : ServingSize 385 g, Calories 465 kcal
POACHED CHICKEN FOR SALADS
This recipe from Food Network Kitchens was prepared by Julie McGlone for our April, 2013, meeting.
Provided by Club Recipes
Categories Salads
Number Of Ingredients 5
Steps:
- 1. Put the thyme, onion, carrot,and chicken breasts in a medium saucepan. Cover with the broth, and bring to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken 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.
POACHED CHICKEN (FOR CHICKEN SALADS)
Make and share this Poached Chicken (For Chicken Salads) recipe from Food.com.
Provided by Oolala
Categories Stocks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all in a 3 quart saucepan and bring to a boil.
- Reduce heat to a gentle simmer and skim.
- Whole breasts take 15-18 minutes while boneless breasts take 7-10.
- *Allow to cool in the liquid COMPLETELY.
- Drain and dice the chicken to use in salads or pot pies.
- Reserve poaching liquid as a stock.
Nutrition Facts : Calories 276.3, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 129.2, Carbohydrate 6.3, Fiber 1.6, Sugar 2.9, Protein 30.9
POACHED CHICKEN FOR SALADS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 cups cubed chicken or 4 to 6
Number Of Ingredients 7
Steps:
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken 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.
HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS
Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.
Provided by Fiona Haynes
Categories Dinner Lunch Ingredient
Time 35m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
- Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
- Partly cover with the pot lid and cook for 10 minutes.
- Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
- Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
- Serve and enjoy.
Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g
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Servings 4Total Time 45 minsCategory Side Dish
- Pour the stock into a saucepan and bring to the boil. Remove from the heat, add the chicken to the stock, then cover and allow to cool in the liquid. After about 10 minutes, the chicken should be cooked. Test by touching with your finger—the chicken should feel quite springy
- To make the dressing, put the chilli, palm sugar, garlic, rice vinegar, lime juice, fish sauce and oil in a bowl and stir together.
- Shred the chicken meat and place in a bowl with the shredded Chinese cabbage, carrot, mint and fried shallots. Add the dressing and place well. Garnish with fresh coriander sprigs and some more fried shallots. Serve immediately with lime wedges and prawn crackers.
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5/5 (51)Total Time 35 minsCategory DinnerCalories 285 per serving
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it in a single layer (can be snug but do not stack).
POACHED CHICKEN SALAD RECIPE | EATINGWELL
From eatingwell.com
Total Time 25 minsCalories 283 per serving
- In a medium saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until chicken is done (165 degrees F); drain. Shred chicken using two forks.
- In a medium bowl combine chicken and the next six ingredients (through salt). In another medium bowl toss together greens, oil, and vinegar. Serve greens topped with chicken mixture. If desired, sprinkle with pepper and additional thyme.
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From onceuponachef.com
Cuisine AmericanTotal Time 30 minsCategory SaladsCalories 431 per serving
- Make the dressing: In a large bowl, whisk the mayonnaise, sour cream, lemon juice, mustard, salt, sugar, and pepper.
- To the dressing, add the chicken, scallions, celery, dill, and parsley. Toss until evenly combined. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days.
HOW TO POACH CHICKEN FOR CHICKEN SALAD - LOW CARB MAVEN
From lowcarbmaven.com
4.9/5 (7)Total Time 30 minsCategory DinnerCalories 100 per serving
- Let the chicken come to room temperature for 30 minutes and gently pound to even out the thickness a bit. Meanwhile, gather the ingredients for the poaching liquid. Slice the lemons, cut the onion and crush the garlic.
- Add a few cups of water to a large pot and stir in the salt. Add the chicken to the pot in a single layer. Add the rest of the ingredients finishing with more water to cover the chicken by 1 inch.
- Place the pot over medium heat and let the contents come to a simmer. Periodically, give the pan a gentle shake to help distribute the heat evenly. Lower the heat to low and let gently and slowly simmer for 8-10 minutes until the internal temperature of the chicken reaches 170 degrees F. Another way to check if the chicken is done is to pierce the chicken with a knife or a fork and check that the juices run clear - not pink.
- Remove the chicken from the poaching liquid and let cool completely before storing in the refrigerator or using in chicken salad. (My chicken was still warm when I took photographs and it cut a little raggedly. Chilling the chicken before dicing yields the best result.)
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From foodandwine.com
Servings 4-6
- Place a small saucepan over medium-high heat until hot. Add 3 tablespoons oil, swirling to coat sides. Add ginger, garlic, and green onions; cook, stirring, for 1 minute. Add vinegar, soy sauce, honey, chili garlic sauce, and sesame oil. Cook, stirring, until mixture comes to a boil. Stir in pickled ginger. Remove from heat and set aside.
- In a wok, heat oil for deep-frying to 350° over medium heat. Add rice stick noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels.
- Drizzle dressing over salad; toss until well mixed. Just before serving, mix noodles and toasted almonds into salad. Serve at once, while noodles are still crisp.
POACHED CHICKEN SALAD WITH PEACHES RECIPE - RECIPEMATIC
From recipematic.com
Cuisine InternationalTotal Time 30 minsCategory Chicken, Salads, Side DishesCalories 314 per serving
- #Tasty curried dressing teams up with poached chicken, peaches and fresh greens to make this main dish salad. This no-fuss salad was inspired by a recipe I have come across in a cooking magazine. Originally mango chutney was used. Although we can occasionally purchase mangoes in our local markets, I have chosen to substitute peaches which are more easily available.# First poach chicken. Place chicken in a saucepan over high heat with water covering all pieces. Sprinkle with salt.
- Add a few sprigs of thyme. Place a plate over chicken pieces to hold them under the boiling water. Just as soon as the water comes to a boil, lower heat and simmer until chicken pieces are cooked through. Then cool completely in liquid.
- Drain and cut into small pieces. While the chicken is cooling, prepare the dressing in a bowl by whisking together all the ingredients. If dressing is thicker than you would like, then thin down by adding more lemon juice.
- And finally toss chicken (cut into cubes), diced peaches, sliced celery stalks, fresh coriander, and dressing.
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From bhg.com
5/5 (11)Calories 196 per servingTotal Time 30 mins
- Finely shred peel from lemon; juice lemon. In saucepan combine peel, juice, chicken, broth, garlic, and oregano; bring to simmer over medium-high heat. Reduce heat and simmer, covered, 10 minutes or until no pink remains in chicken. Drain, reserving 1/3 cup cooking liquid.
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