Chicken Caesar Salad
Why This Recipe Works
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 the heat, covered the pot, and let the chicken cook gently via the salted water's residual heat until the chicken registered 160 degrees. Before slicing the chicken, we let it rest to allow the juices to redistribute, ensuring moist meat. We placed the sliced chicken over a bed of romaine, croutons, and grated Parmesan cheese that we had dressed with a mayonnaise-based (raw egg–free) Caesar dressing.