Poultry meat is a fairly common ingredient in many salads, as it makes a light dish more filling and interesting.
However, many people notice that chicken can sometimes only ruin a salad.
This often happens when the bird is dry and hard to chew. However, with a few secrets, the product can be cooked perfectly.
What tricks are worth remembering?
Buy fillets or whole carcasses specifically for salad
Many chefs note that only chilled poultry turns out juicy and tasty. But it is difficult to prepare a worthy salad ingredient from a defrosted product.
Roasting
Even if the recipe calls for boiled chicken as an ingredient, the product can be safely replaced with fried chicken. In this case, the chances of preserving the juiciness are much higher.
During cooking, make sure that a crust forms on the surface of the fillet. This will increase the likelihood of cooking juicy chicken.
Don't cut into pieces
It doesn't really matter what specific method you choose to cook the bird. The main task is to cook the fillet whole.
If you immediately divide the chicken into portions, the dish will turn out dry.
