Chicken salad is a classic and delicious dish that combines shredded or chopped cooked chicken with crunchy vegetables, leafy greens and a creamy dressing. It’s a great make-ahead meal that can be served as a sandwich filling, scooped on top of salad greens stuffed into a pita pocket, or enjoyed on its own.
To make a great chicken salad, you need to make sure the chicken is cooked just right so it’s firm, juicy, and full of flavor. One of the easiest and most reliable ways to cook chicken for chicken salad is to boil it. It yields juicy, succulent chicken that absorbs seasonings beautifully.
Here is a complete guide to how long you should boil chicken when making chicken salad, including tips for preparing perfect boiled chicken every time.
How Long To Boil Chicken Breasts For Chicken Salad
Boneless, skinless chicken breasts are commonly used for chicken salads. They cook faster than bone-in chicken and taste great because they are tender.
- To boil boneless, skinless chicken breasts for salad, cook for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
- If the chicken breasts are very thick, pound them to 1⁄2 inch thickness before boiling to ensure even cooking. Thick breasts may take 18-22 minutes.
- Smaller chicken tenders or diced breasts will take less time, around 8-12 minutes.
Chicken should always be checked with a meat thermometer to make sure it has reached 165°F inside. This prevents undercooked chicken which poses a health risk.
How Long To Boil Bone-In Chicken For Salad
The cooking time will be longer if you use bone-in, skin-on chicken pieces like thighs, legs, breasts, or a whole chicken that has been cut up:
- Bone-in chicken breasts – Simmer for 20-25 minutes
- Chicken thighs and drumsticks – Boil for 25-30 minutes
- A whole chicken, cut into 8 pieces – Cook for 45-60 minutes
The bones help retain moisture but also shield the meat so it takes longer to cook through. Monitor the thickest part of the chicken using a thermometer until 165°F.
Tips For Boiling Chicken For Chicken Salad
Follow these tips to boil perfect, flavorful chicken breasts, thighs or other cuts for your chicken salad:
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Start with cold water – Lower raw chicken into cold water and gradually bring to a gentle simmer. This allows the chicken to cook gently and evenly.
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Don’t crowd the pot – Cook chicken in a single layer with plenty of room to allow even cooking. Work in batches for larger amounts.
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Use a thermometer – It takes the guesswork out and guarantees safely cooked chicken every time.
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Rest the chicken – Once cooked, let it rest for 5-10 minutes before handling to allow juices to absorb for maximum moisture.
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Add flavor – Use chicken broth instead of water and add herbs, garlic, citrus, peppercorns or other aromatics to the poaching liquid.
How To Shred Boiled Chicken For Salad
Once cooked, the boiled chicken can be shredded, chopped or diced depending on your preferences:
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For pulled or shredded chicken, use two forks to shred the chicken into long fibrous strands.
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For a chunkier texture, finely chop the chicken with a chef’s knife or give it a few pulses in the food processor.
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For a combo, shred half the chicken into long strands and chop the other half into pieces.
Shredded or chopped chicken is then ready to mix with the rest of the delicious salad ingredients!
What To Add To Chicken Salad
Some tasty mix-ins and toppings for chicken salad include:
- Vegetables – Celery, red onion, bell pepper, cucumber, shredded carrot
- Dairy – Shredded cheddar, crumbled feta, Parmesan
- Fruit – Grapes, dried cranberries, chopped apple
- Nuts – Walnuts, pecans, sliced almonds
- Herbs – Parsley, chives, dill, basil
- Dressing – Mayonnaise, Greek yogurt, citrus juice
Use your favorite combo to create a signature chicken salad!
Cooking Boneless vs. Bone-In Chicken For Salad
While boneless chicken breasts are very convenient, using bone-in chicken can add richer flavor to your salad. So which is better?
Benefits of using boneless chicken breasts:
- Cook faster – No bones to shield the meat so it cooks in 15-20 minutes
- Easy to serve – Already in portions and no bones to remove
- Less fat – The boneless skinless variety has the least fat
Benefits of boiling bone-in chicken:
- More flavorful – Bones impart a deeper chicken essence into the meat
- Juicier meat – Bones help retain moisture during cooking
- Cheaper – Buying a whole chicken and cutting it up costs less
Either way, proper cooking and shredding or chopping yields tender chicken ready to be turned into delicious chicken salad!
Expert Tips For Moist Chicken Salad
- Let the boiled chicken cool completely before mixing into the salad – this prevents wilting.
- Don’t overmix the salad – too much handling dries out the chicken. Gently fold ingredients together.
- Add a touch of mayo or Greek yogurt – the fat helps coat the chicken and keep it moist.
- Store chicken salad in an airtight container and use within 3-4 days for the best flavor and texture.
Frequently Asked Questions
How long can I refrigerate boiled chicken?
Cooked chicken stays fresh in the fridge for 3-4 days. Be sure to store it properly in a sealed container to prevent drying out.
Can I freeze cooked chicken for chicken salad?
Yes, freeze boiled chicken in airtight freezer bags or containers up to 3 months. Thaw in the fridge before using.
What if my chicken isn’t done after the recommended time?
Always rely on a meat thermometer for accuracy. If the chicken isn’t quite 165°F, simmer a few minutes longer until fully cooked.
Can I use chicken thighs or drumsticks?
You sure can! The dark meat of thighs and legs has lots of flavor. Adjust boiling time up to 30 minutes for bone-in.
Can I boil frozen chicken?
It’s best to thaw frozen chicken in the fridge before boiling to ensure even cooking. Add a few extra minutes to compensate.
What’s the best dressing for chicken salad?
Classic mayo or mayo-yogurt blends work great. You can also use vinaigrettes, mustard sauces, pesto or other favorites.
The Takeaway
Boiling chicken is a foolproof method for preparing moist, flavorful chicken for chicken salad. Boneless breasts take 15-20 minutes while bone-in cuts will need 25-45 minutes depending on thickness. Rely on a meat thermometer for doneness and add spices, citrus or aromatics for extra flavor. Let the chicken rest before shredding and mixing with crunchy veggies, herbs and a creamy dressing. With these tips, you’ll be ready to make the perfect chicken salad every time!
How To Make Chicken Salad
- Chicken breasts: You can’t make a great chicken salad without chicken that is cooked just right and is juicy but not too lean. It’s common to put dark meat in chicken salad, but I feel like it can make the whole thing too soft and fatty. Instead, poaching chicken breast in seasoned chicken broth is a simple way to make sure you won’t get dry, bland chicken. It’s important to pick smaller breasts that will cook more evenly. If you are short on time, a rotisserie chicken is also a good choice. But resist the urge to shred the chicken. By cutting the chicken into small pieces, the ingredients can be spread out more evenly.
- Chicken broth: You can use water instead of chicken broth, but the flavor it adds to the salad is stronger.
- Seasoned salt: Same thing as regular salt—seasoned will make this taste even better.
- Dressing: Mayonnaise is great for making salads creamy, but it needs some help to not make the salad too heavy. Full-fat Greek yogurt, lemon, and Dijon mustard are all acidic foods that will help keep things rich but light and bright.
- Mix-Ins: For me, the only things that should be in chicken salad are crunchy celery, some kind of onion (I like red for color), and leafy herbs (I love dill and parsley). Other than that, this is the fun part! Go nuts. or grapes, or avocado, or whatever your heart desires. Peanuts or pecans that have been toasted will add more texture, and fruit will give it a sweet burst. This is my favorite ingredient because it has a layer of crisp, briny salt from the dill pickles. No matter what you choose, make sure the pieces are all about the same size so they’re spread out evenly in each bite.
You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. If you have a meat thermometer, use it! Once your chicken is done, take it out of the oven and let it rest for a few minutes to cool down.
In the meantime, make the dressing by mixing yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice together in a bowl until the mixture is mostly smooth. You might want to add your crunchy mix-ins now, but I found that it all works better if I made the dressing first, then added the chicken to coat it, and then added my mix-ins.
Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).
You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!
Full list of ingredients and directions can be found in the recipe above.
What To Serve With Chicken Salad
- There are many popular versions of pasta salad on Delish, but this Italian-style recipe is always my first choice when I need a quick and easy BBQ side.
- Potato salad: This potato salad also shows up at almost all of my summer cookouts because it’s creamy, a little sour, and not too sweet (the worst!).
- Simple corn salad is one of my favorite ways to eat corn. I love corn in all its forms, but elote is my favorite. Like my chicken salad, this one can be changed in many ways.
Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.Advertisement – Continue Reading Below
- 2 lb. boneless, skinless chicken breasts (3 to 4)
- 6 cups low-sodium chicken broth or water
- 2 Tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided.
- 1/3 cup full-fat Greek yogurt
- 1/3 cup mayonnaise
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. plus 1 1/2 tsp. finely chopped fresh dill
- 1 Tbsp. grainy or smooth Dijon mustard
- 1/2 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- 2 celery ribs, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup finely chopped dill pickles (from about 2 spears)
- 3/4 tsp. freshly ground black pepper
- Step 1: Put the chicken, broth, and 1 tablespoon of salt in a large pot and heat it over medium-high heat. plus 1 1/2 tsp. seasoned salt. Turn down the heat to medium, cover the pot, and cook for about 10 minutes, or until the chicken is fully cooked. Transfer chicken to a cutting board. Let rest 5 minutes. As Step 2 goes on, mix yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a large bowl until it’s smooth. Step 3: Dice the chicken into 1/4-inch cubes and add them to the yogurt mixture. Toss to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 tsp. salt and mix until well combined.
