How to Make Juicy Chicken for Salads
There’s nothing worse than dry, stringy chicken on your salad. Elle is here to show you how to make tender, juicy chicken for all your salad needs.
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I tried this, and my chicken was definitely over cooked. By the time it got to the correct temperature on the stove it was almost cooked through. I think I saved it in time but I can’t use this method anymore. I was boiling it for chicken salad.
Idiotic annoying sounds in background – Less of 2 minutes video but it was so hard to listen it.
Thanks always take cooks country advice
I thawed frozen chicken breast, threw them in a pot with every seasoning i thought would be good together, simmered about half hour or so: the juiciest tenderest ever. No beating no strainer all even and cooked through. Timing is everything 😋
The recipe doesn't mention whether it's table salt or kosher salt.
Awesome
Perfect!
Stupid recipe
I need a video on how to cook chicken breast in an instant pot (thawed and frozen). I follow other youtuber's instuctions and it always comes out dry and stringy. :*(
Comes out like that with my instant pot, too.
What about the seasoning? I don't like bland chicken.
THANKS YOU SISTER ⚘.♥️🖤💚BROWN FAMILY. ALWAYS DAPHNE COTTON 💜🦋.
Trying this tomorrow ty
Could I use my strainer basket that comes with my pot?
Its actually much more flavorful to slow bake chicken breasts on the bone, and then use the meat. It ends up the same texture, but much more flavorful since all the juices are retained. Sous vide chicken will also be the same soft texture, but have more flavor (if you have a home sous vide gadget)
Good tip, Elle. A couple of other methods are steaming the breasts without submerging them, and, if there were ever a better case for it, cooking them sous vide. I think brining the chicken provides superiour flavour and juiciness, too.
I like the idea, I'll try it. Thank you.
Thank you for this great method. No more tough stringy chicken breasts at my house!
Brine your chicken
Or just cook it to 140f in a sous vide
Grilling the chicken gives it flavor. This is gross flavor less textureless boiled chicken.
Now we know how to make a juicy chicken for salad
But the question is how to make salad with chiken
Do you think this would work for a homemade chicken soup?