Springtime Chicken Salad

chef marvin woods

Spring has sprung and a lot of people are looking for lighter ideas for meals. I bring to you a mayo-free chicken salad. In this preparation, we poach the chicken, so that lends to making the chicken salad lighter as well.

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Poached Chicken

Serves 4-6


1 – 2 ½ (3lb) whole chicken
8 to 10 cups water
10 sprigs parsley
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 cloves garlic
1 teaspoon black pepper
1 bay leaf


  1. Put the chicken parsley, onion, carrot, celery, garlic, black pepper and bay leaf in a large saucepan and place on high heat.
  2. Bring to a boil and then lower the heat to low and cover.
  3. Poach the chicken for 40 to 50 minutes or until firm to the touch.
  4. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes or until cool enough to touch.
  5. Transfer the chicken to a cutting board and reserve the liquid for stock.
  6. Remove the skin and pull the meat away from the bones. Discard the skin and bones.
  7. Strain the stock and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the stock before freezing or using.