For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Prep: 30 minutes
Total: 30 minutes
Get the recipe.
August 5, 2010
today's recipe: Asian Rotisserie Chicken Salad
Posted by Natalie NeuschPost a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.
