1. Place the chicken in a large pot. Add enough water to fully submerge the chicken and season with the salt.
2. Bring the water to a simmer over medium-high heat, then reduce the heat to low, cover, and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10 minutes.
3. Remove the pot from the heat. Let the chicken rest in the liquid for 3 to 5 minutes.
4. Use two forks, shred the chicken into 1-inch pieces.

Notes