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 gentlyand 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.)
How to Poach Chicken for Chicken Salad
Amount Per Serving
Calories 100Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 100kcal | Protein: 20g | Fat: 2g
How to Poach Chicken for Chicken Salad - Copyright Low Carb Maven January 3, 2018