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Note: An easy way to cook chicken breasts for use in this recipe is to poach them. Place boneless, skinless chicken breasts in a single layer in a pan. Cover with liquid – it can either be water or broth. You can also add seasonings such as a bay leaf or salt. Bring the liquid to a boil and reduce heat to a simmer. Cover the pan and cook for about 10–15 minutes or until the internal temperature reaches 165°F (74°C). Turn off the heat and let the chicken finish cooking in the hot water for another 10 – 15 minutes. During this time, you can prepare the salad.