Classic Chicken Salad
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Appears in Cook's Illustrated May/June 2012
Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way—but we had a better, more foolproof idea.
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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 co...
