I used boneless skinless chicken breast ~ in this instance I used two chicken breast so the recipe would need multiplied out to make as much as desired.
To poach the chicken add chicken breast to hot skillet with about 1 cup of water. I went with rosemary for flavor; add 1 tsp rosemary and sprinkle with salt and pepper. Bring to simmer and reduce heat to medium; cook for 5 minutes, flip chicken over and cover with lid. Continue cooking 5 more minutes. In 10 minutes you will have perfectly poached chicken. Remove from skillet and allow to rest for about 5 minutes. Cut and shred into desired pieces.
I know I’ve been on a bit of a chicken run for a few days but I overstocked and needed to use it all up. I finished off the grilled whole chicken (a recipe I didn’t even post!) with this chicken salad. I had part of the breast leftover and knew Charles would enjoy some homemade chicken salad on his lunch break. I just went with a simple celery and egg version. I think it was quite tasty; if only he’d remembered the crusty bread I’d gotten for him he’d have enjoyed it even more!
3/4 cup leftover cooked chicken – diced
2 Tbs mayonnaise – more or less to taste
1 tsp yellow mustard
salt and pepper to taste
1/4 cup thinly sliced celery
1 Tbs thinly sliced green onion
1 hard-boiled egg – peeled and diced
a pinch of celery seed
Combine chicken, mayo, mustard, celery, onion, salt and pepper.
I like to add the egg near the end so as not to break it up too much; add additional mayonnaise if needed ~ I added about a teaspoon more.
Sprinkle with a pinch of celery seed and stir; refrigerate until ready to serve.