Waldorf Chicken Salad

From America's Test Kitchen Season 13: Chicken Classics, Improved

Why this recipe works:

Recipes for chicken salad are only as good as the chicken itself. If the chicken is dry or flavorless, no amount of dressing or add-in will camouflage it. To ensure silky, juicy, and flavorful chicken, we used a method based on sous vide cooking (submerging vacuum-sealed foods in a… read more

Recipes for chicken salad are only as good as the chicken itself. If the chicken is dry or flavorless, no amount of dressing or add-in will camouflage it. To ensure silky, juicy, and flavorful chicken, we used a method based on sous vide cooking (submerging vacuum-sealed foods in a temperature-controlled water bath.) Our ideal formula was four chicken breasts and 6 cups of cold water heated to 170 degrees and then removed from the heat, covered, and left to stand for about 15 minutes. This yielded incomparably moist chicken that was perfect for chicken salad. 

 

less

Serves 4 to 6

To ensure that the chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. This salad can be served in a sandwich or spooned over leafy greens.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection