Step 1

Using the poaching method to cook the chicken breasts, place the chicken in a large soup pot, and add the water to cover the chicken by about 2 inches.

Step 2

Generously season the water with salt and your choice of spices and herbs. The measurements above suggest peppercorns and herbs, but don't skip the salt.

Step 3

Bring the water to a boil, and flip the chicken breasts over using a pair of kitchen tongs.

Step 4

Place a lid over the pot and turn off the heat. Let the chicken sit in the water for 10 minutes or until cooked through and reaches an internal temperature of 165F. You can check by removing the chicken from the pot onto a board and using a meat thermometer.

Step 5

Remove the chicken breasts from the water and set them on a large cutting board. Allow them to rest for 5 minutes to seal in the juices.

Step 6

For salads, shred the breasts between two forks or use the hand mixer method to achieve a finely shredded chicken texture in under a minute.