How to cook chicken for salad

Select chicken meat for cooking. Look at this recipe, but most often in salad dressingx need white meat. So it's easier to buy in the store a chicken breast, especially that then will not need to suffer with the separation of the bones. But a whole chicken. To the cooked chicken was soft and juicy, and the salad turned out delicious, use only fresh or chilled meat of young birds. The old hen does not soften even long cooking.

Thoroughly rinse chicken under running water, especially when you are going to cook the whole bird. If you don't plan to make soup from the resulting broth, with chicken skin better to remove beforehand, especially when it contains remnants of the feathers. Chicken skin is almost never added to a salad.

Fold chicken in a suitable size saucepan, cover with cold water and place over a high heat. To the broth is light and clean, put the onion to the chicken head. Also you can add salt to taste and your favorite spices, for example, Bay leaves or black pepper. But usually, if the salad used some spicy sauce when cooking do not add any ingredients that do not spoil then the taste of the dish.

Carefully follow the process of boiling. As soon as you begin to gather foam, immediately remove it otherwise it will remain in the pan, and part of it settles on the chicken. Once the water is boiling, and all foam removed, make a small fire, cover the pan and simmer meat until tender. Usually it takes 30-40 minutes, and the breast is cooked even less.

When the meat became soft enough, place it on a plate and let cool to room temperature, as salads usually need cold chicken. Then cut the meat into pieces of desired shape and add to the salad. And the finished soup will cook delicious soup.