Pulled chicken!

One thing that I started to do recently in an effort to get more protein in my diet is to make a massive batch of pulled chicken and store it in the refrigerator. I'll typically by split chicken breasts with the bone or boneless chicken breasts (I think the bone-in chicken breasts stay moister) and then poach them until fully cooked. Once the chicken has cooled slightly, I pull apart the chicken with a fork or my fingers, effectively shredding it.

This shredded chicken mix has been the perfect high protein snack and you can do all kinds of stuff with it. It also keeps very nicely!

I just took a cup of pulled chicken, nuked it gently and then added a tablespoon of homemade pesto and a half cup of diced tomatoes. It was filling and absolutely delicious!

I've also made the traditional BBQ sandwich out of it, but you can throw it in your wraps, toss it with salsa and veggies. I think I like the texture of the chicken when it's pulled better than when it's cut up in cubes.

There is a common Chinese dish of poached chicken slices that one eats cold after cooking it. We had it occasionally at home when I grew up. The chicken is tender and it is considered as common, more often ordered /eaten by more Chinese in restaurants. than non-Chinese. Recipes are here:

http://www.mediterrasiancooking.com/...ached-chicken/

http://www.globalgourmet.com/food/kg...succulent.html

It is served as an entree or if it's for a large group of people, as a starter/appetizer in multi-course meals/banquets. My mother served her version with much simpler dipping sauces....usually a very light oil with abit of salt and finely chopped green onion. I noticed some of the Internet, fusion-Asian recipes had more elaborate, complicated dipping sauces which is nice, but not necessary at all.

If the chicken is cooked properly, the dish shows the tenderness and "purity" of cooked chicken. Sort of similar cooking philosophy to steamed fish dishes, where one minimizes elaborate spicing, deep fried coatings and other things that overly cover up/mask original meat texture/flavours, particularily if meat is fresh/good quality.

That sounds great. I'm going to try it. Thanks for sharing

I know this thread is a bit old. But I saw that it was rated 5 stars. Decided to check it out.

I would agree that keeping the meat seperate pre-made works out great.

I used to spend a lot of time cooking. But, now I spend it riding instead. So, my cooking methods might be considered lame. But, are so easy and quick. Gets both your ride and good healthy protein in same time.

My old college roomate used to say "if you can't nuke it... then juke it!".

Yes, the microwave:rolleyes:.

I take a couple #s of boneless skinless chicken breast fresh / thawed. Put it in my fav microwave dish. Add about 1/2" H2O in bottom of dish. Then pour a few dashes of Kraft light balsamic vinaigrette salad dressing as a tenderizing marinade. Cover. Nuke it up a few minutes until the chix is not pink. Drain. Slice it up and store in a zip lock baggie in the frig. Meat turns out very tender.

Viola... your nice lean protein is ready to add to whatever you want:cool:.

And bonus prize... during the time it takes for the chix to cook, you can get your gear set to ride... knowing the worry of prep-ing dinner is already done. Yippie!:D