Poached chicken breasts can be prepped on the weekend and then used throughout the week to make chicken salad or chicken salad lettuce wraps, to top green salads, mixed with whole grains and steamed vegetables and topped with your favorite salad dressing, or added to homemade chicken stock with chopped kale and parsley for a quick chicken soup.
Ingredients
1½ pounds
boneless chicken breasts
2
celery stalks
chopped
2 small
carrots
chopped
½ small
onions
chopped
1 handfuls
fresh herbs
(sage, parsley, rosemary, or thyme)
2 small
bay leaves
1 teaspoons
sea salt
3 cups
water
