Appears in Cook's Illustrated May/June 2018
Throwing together leftover cooked chicken, dressing, and greens is a way to put dinner on the table without much thought. Maybe that's exactly the problem.
To ensure moist, judiciously seasoned chicken, we arranged four chicken breasts in a steamer basket, submerged the basket in a Dutch oven filled with salted water, and brought the water up to 175 degrees over medium heat. We then shut off t...