Waldorf Chicken Salad

From Chicken Classics, Improved

Waldorf Chicken Salad

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...

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 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. 

 

Watch the Full Episode

Chicken Classics, ImprovedSeason 13, Ep. 1314

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Skillet Chicken Fajitas. Next, tasting expert Jack Bishop challenges Chris to a tasting of tortillas, and test co...