The trick for any delicious chicken salad is to make sure that the chicken remains moist. To ensure that result, I poach the chicken—the perfect cooking method for foods that may have a tendency to dry out, such as chicken white meat or fish.
2cans (about 14ounces each) reduced-sodium chicken broth or 4cupswater plus<
Heat the broth or water and salt in a 3-quart saucepan to simmering. Slip the chicken breasts into the simmering liquid. Adjust the heat so the liquid stays at a simmer. Poach the chicken breasts until there is no trace of pink in the thickest part, about 8 minutes. Remove the chicken with a slotted spoon from the liquid to a plate, cover with wax paper, and cool