Hi Leslie! They are from Costco. I hope you love this chicken salad! – Meggan

Hi Fred, you can used canned chicken for this salad. I would look to make sure there aren’t any added flavors, and make sure to drain it well. The canned chicken tends to have a softer texture than regular cooked chicken, so the salad may have a different consistency. Hope you enjoy it! – Meggan

That’s great! 🙃 To each their own! Take care! – Meggan

Hi Nancy, thank you so much for your question! For 20 servings of the salad, you can poach 4 pounds of chicken breasts. To start, pat dry the chicken breast with paper towels and sprinkle both sides with salt and pepper (I like 1/2 teaspoon each). Heat 4 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, and cook until golden-brown on one side, about 4 to 5 minutes. Flip the chicken over, add 1 cup water and aromatics (such as black peppercorns, bay leaf, fresh herbs, ginger, garlic, onion, or kaffir lime leaf, which are optional), and cover. Reduce heat to medium and continue to cook until the chicken registers 165 degrees when pierced at the thickest part, about 10 to 15 minutes longer depending on the thickness of the chicken. Once cool enough to handle, use two forks to shred into bite-sized pieces. You will then double the remaining ingredients in the recipe. I hope you love this! Take care! – Meggan