With so many ways to kick up the flavor of chicken salad, why do so many recipes still produce a sloppy, stodgy mess of mayo and underseasoned chicken? Here’s what we discovered:
Test Kitchen Discoveries
A whole roasted chicken produced better flavor than the poached chicken most recipes require, but the lengthy cooking time was a turn-off. We found sautéed boneless, skinless chicken breasts to be every bit as tasty as the roasted chicken—and required just a few minutes of cooking time.
To create four distinctly flavored salads, we replaced some of the mayonnaise with a more flavorful and equally creamy ingredient, such as blue cheese dressing, peanut butter, or sour cream.
To lighten the texture of the dressings, we added a potent liquid, such as hot sauce or soy sauce. Our revamped dressings were less thick—and didn’t weigh the chicken down.
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