How should I cook chicken to be chopped up and put on a salad?!

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I usually season both sides with salt, pepper, garlic powder, onion powder, and cajun seasoning, then saute in 1 tbsp butter and 1 tbsp oil. Saute til golden on both sides and cooked through, then let it cool befre you cut it or it gets super dry.

You roasting is the best whenit comes to using chicken for chicken salads of all kinds, You can eat this chickem roasted as a meal or on salads

Ingredients
5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
Kosher salt
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs tied together with string
4 cups rich chicken stock
1 1/2 cups dry white wine

Special equipment: butcher's twine
Directions
Preheat oven to 450 degrees F.


In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.


Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.


Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.


When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.


After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel

http://www.foodnetwork.com/recipes/anne-…

You can boil the chicken. Save the stock (the water you boiled it in) for soup or another dish (stock freezes well).

Sage is good for poultry. You can go with just seasoned salt and pepper, or try a marinade (but don't leave the chicken in too long).

http://en.wikipedia.org/wiki/Chicken_(fo…

buy chicken breast with bone in and skin if you can find it.
boil in plain water for approx. one and half hour. makes it so tender.
pull off bone when cool (throw skin away, only used for flavoring while cooking)
this sounds very blan but is not. or if you want distinct flavor throw an onion in while cooking with some fresh garlic.
i have found that baking causes too much grease and dry. saute is ok but you will get more chicken flavor this way.
enjoy

self..i eat alot of chicken

I would boil first for about 5 to 10 minutes. Then pop in the oven till brown and tender.
Next chop into small strips, then let cool. Add chicken strips to salad and season to your taste.
Serve and enjoy.

http://bit.ly/go2sWK

simple make a broth with chicken ,then use the chicken for the salad and you will have the broth where you can add noodles to ,this way you have 2 meals .

I cut chicken breast into strips, season with garlic, lemon pepper, black pepper, and saute in a skillet.

Saute with butter, fresh garlic and rosemary.

I would slice it and sautee it in a little olive oil with salt and pepper.

Poach it in white wine, or water with herbs in.