Simple Roast Chicken Breasts
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Appears in Cook's Illustrated July/August 1997
Roasted chicken breasts and hand-shredding deliver a superb salad.
WHY THIS RECIPE WORKS
To perfect our chicken salad recipe so that our chicken actually tasted good, not bland or waterlogged, we tried wet cooking methods, including poaching and steaming, roasting in foil (which is similar to steaming), and, in a method new to ...
