Nutritional Info

Nutrition Facts

Serving Size 1 (199g)

Calories 440
Calories from Fat 202 (46%)
Amount Per Serving %DIV
Total Fat 22.4g 34%
Saturated Fat 5.5g 28%
Monounsaturated Fat 10.2g
Polyunsaturated Fat 6.8g
Trans Fat 0.0g
Cholesterol 109.5mg 37%
Sodium 828mg 36%
Potassium 402.4mg 9%
Total Carbohydrate 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 33.2g 66%

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Recipe Description
You can use leftover baked chicken for chicken salads, but by far the plumpest and juiciest chicken for chicken salads is poached chicken. Here is a recipe for one pound, though it can be adapted to any amount.
Prep time
40 min
Cook time
20 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2   bay leaves
1/4 Cup(c)  white wine
1 1/4 Cup(c)  water
1 Pound(lb)  skinless, boneless chicken breast


Use a heavy pot with a tight fitting lid in which the chicken can comfortably fit without crowding. Bring the water, wine and bay leaves to a boil. Reduce to a simmer and add the chicken. The chicken should be covered with liquid by at least 1 inch. If not, add more water. Check the liquid after 2 minutes. A gentle simmer is desired, not a rolling boil or a still surface. Cover the pan and simmer for 7 minutes. Turn the meat over, and simmer for another 10 minutes. If cooking a lot of chicken in one pan, or if the chicken has bones, cook for an additional 10 minutes. Then turn off the heat and let the chicken rest in the hot liquid for 20 minutes.

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