Brining Boneless, Skinless Chicken for Chicken Salad
Brining helps keep the chicken juicy.
- 4 cups water
- 3 T. salt
- 2 T. sugar (or Truvia)
- 1-2 lbs. boneless, skinless chicken breast
In a ceramic dish or bowl, mix first 3 ingredients. Then add chicken. Let chicken sit in mixture for one hour.
When ready to cook, remove the chicken from the brine, rinse under cold water and poach.
To poach chicken: put chicken into a large skillet with 1-2 cups water or chicken broth.
Bring to a boil, reduce heat, cover and cook for 5-8 minutes according to the thickness of the chicken breasts (you may want to pound them out to uniform thickness. If so, don't cook too long or you will end up with tough chicken.)