Nov
I love chicken caesar salads. Normally I’d buy the precooked chicken and use that, however, now I just want to buy the chicken and cook it myself. How should I cook it to make it juicy and not dried out.
Thanks so much!
Buy skinless chicken breast tenders [little filets] and bake in a flat pan with about 1/2 cup chicken bouillon…season with various seasoned salts or sprinkles, and cover pan with foil. Bake at 325 for approx. 25 minutes or until fork-tender. Let cool, then cut in "slithers" for your chicken salad – or cubes, whichever you prefer. Cooked chicken can be kept in a tight lid container in the fridge for 3 days for sure, so you can use it for sandwiches or curries or whatever. The moisture is in adding bouillon and cooking in foiled pan at low heat. Comes out easy-peasy and very tasty on its own. p.s. save the bouillon leftover and whatever remains in baking tin and use with any cooked chicken dish…even creamed chicken or curries.
4 Responses so far to "How should I cook chicken to make it perfect for a salad?"
November 23rd, 2009 at 11:51 pm
Buy skinless chicken breast tenders [little filets] and bake in a flat pan with about 1/2 cup chicken bouillon…season with various seasoned salts or sprinkles, and cover pan with foil. Bake at 325 for approx. 25 minutes or until fork-tender. Let cool, then cut in "slithers" for your chicken salad – or cubes, whichever you prefer. Cooked chicken can be kept in a tight lid container in the fridge for 3 days for sure, so you can use it for sandwiches or curries or whatever. The moisture is in adding bouillon and cooking in foiled pan at low heat. Comes out easy-peasy and very tasty on its own. p.s. save the bouillon leftover and whatever remains in baking tin and use with any cooked chicken dish…even creamed chicken or curries.
References :
November 24th, 2009 at 12:41 am
use breasts and poach in skillet in stock cube when cool for salad
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November 24th, 2009 at 1:23 am
you can bake it in the oven or cook it on top of the stove slice it when cold and add it to salad .
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November 24th, 2009 at 2:07 am
You can poach it in a little white wine; or just saute in oil or grill lightly.
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