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.

SERVES 4 to 6

TIME 45 minutes, plus 30 minutes cooling

has video

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...

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