Chook Me!

What is the best way to cook chicken when making chicken salad?

I have all the other makings, but I don't know how to prepare the chicken so that it's as tender as the canned chicken I would normally use. By the way, I'm using thighs if it makes any difference. Thank you.

Public Comments

1. crock pot is good or boil it for about an hour then broil it in the oven to crisp it up a little..I had the best cx sal in cape cod they used real mayo and put half cut seedless grapes in it it was awesome
2. Poaching (NOT boiling!) is traditional, but if it has skin and bones, slow-roasting is very nice. 325ºF for about an h our, seasoned w/ S&P... let cool enough to pick off meat and chop it up. Here's a couple of my favorite "eat with a fork" chicken salad recipes: Bridesmaids' Luncheon Chicken Salad 1½ cups Hellman's Mayo 3/4 cup Major Grey's Chutney (if chunky, chop up) 1 tsp. curry powder 2 tsp. grated lime zest ¼ cup fresh lime juice ½ tsp. salt In large bowl, combine above ingredients and mix well. 4 cups white meat chicken, cooked and cut into small pieces 3 (8 oz.) cans chunk pineapple, drained 2 cups diagonally-sliced celery 1 cup thinly sliced green onions, tops and bottoms ½ cup sliced, blanched almonds, toasted 1. Gently fold remaining ingredients into mayo mixture. 2. Chill at least 4-6 hours; can be made the night before. Toss before serving, being sue to get all the way to the bottom. 3. Serve on crisp, chilled salad greens. Serves 8-10. --recipe by Chet Beckwith as printed in "Extra! Extra! Read All About It!" by Corinne Cook --------------------------- Exotic Chicken Salad 1 cup mayo 1½ tsp. curry powder 1 Tbsp. soy sauce 1 Tbsp. lemon juice (I have used lime, too) Optional: ¾ cup Major Grey’s Chutney 4 cups chopped cooked chicken meat 1 (5 oz.) can sliced water chestnuts 1 cup finely chopped celery (about 2 stalks) 1 pound fresh seedless grapes, halved 1 cup toasted slivered almonds 1 (16 oz.) can pineapple chunks, drained Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10. --“River Road Recipes 2” cookbook -------------------- Chicken Waldorf Salad 1 lb. cooked sliced chicken breast 1 green apple, cored and chopped 1 red apple, cored and chopped ¾ cup Chopped celery ¾ cup raisins ¾ cup chopped walnuts 1 cup mayo 1 cup heavy whipping cream, whipped to soft-peak stage 1 tsp. dry mustard powder Salt and pepper to taste After chopping apples, toss in a bit of orange juice to prevent browning. Combine the chicken, with remaining ingredients, and combine thoroughly. Serve chilled. Serves 6-8.
3. Boil it for an hour and a half, then shred it either with a fork or by hand let cool completely before you add other ingredients
4. Canned chicken is parboiled. I can never understand why it's PINK inside the can. Personally, I think Grilled Chicken (cubed) makes better chicken salad. But if tender is what you want, just boil what you have and shred the meat off the bones when it's cooled enough to handle..
5. I would say that poaching it would be the best way. How to Poach Chicken Poaching is a technique that cooks chicken slowly and gently in a simmering, but not boiling, liquid that covers the food. The poaching liquid may be flavored or seasoned. 1. Combine ingredients for poaching liquid in large saucepan or stockpot. 2. Rinse chicken pieces and pat dry with paper towels; add to poaching liquid. 3. Bring the liquid to a boil over medium-high heat. Immediately reduce heat to low and cover. 4. Simmer 20 minutes or until chicken is no longer pink in center. 5. Remove chicken from liquid using tongs. Strain stock; refrigerate or freeze for another use.
6. I use left over roasted chicken, using both the white and dark meat. Next time you are at the grocery store, buy one of those roast chickens use for dinner one night and use the leftovers for chicken salad, it is the best. If you shop at Costco, they sell chicken salad and that is how they make it, very tasty.
7. it makes a difference the best is to cook with chicken soup add vegetables like onions carrots squash yams celery cook for 3-4 hours
8. take the skin off cover with natural yogurt, lemon juice, add some spice if you want leav it in the fridge to marinate for at least a hour then bake in a hot oven with tin foil for 30 mins then a further 10-15 with the tin foil off salt pepper to taste. yogurt has been proven to make chicken tender.
9. I put my chicken (I love using thighs, but I usually use a whole chicken) in my soup pot. I fill with water to just cover the chicken. I add poultry season (or thyme, rosemary, sage) salt, pepper, garlic powder, and onion powder. I bring to a boil, turn down the heat to a simmer and let simmer for about an hour or so till the meat is cooked through. Drain, let cool, and shred. I add the following to my chicken salad: -red grape, halves -mayonnaise -celery, chopped -red onion, chopped -salt, pepper, and just a little curry The grapes and curry really add to the salad.