Chicken salad, the quintessential centerpiece of a southern luncheon, in New York, July 3, 2016. A technique borrowed from Chinese cooking — letting chicken breasts poach slowly inside a heavy, sealed pot as boiling water returns to room temperature — produces the perfect texture for chicken salad. (Rikki Snyder/The New York Times)
Chicken salad, the quintessential centerpiece of a southern luncheon, in New York, July 3, 2016. A technique borrowed from Chinese cooking — letting chicken breasts poach slowly inside a heavy, sealed pot as boiling water returns to room temperature — produces the perfect texture for chicken salad. (Rikki Snyder/The New York Times) Rikki Snyder The New York Times
Chicken salad, the quintessential centerpiece of a southern luncheon, in New York, July 3, 2016. A technique borrowed from Chinese cooking — letting chicken breasts poach slowly inside a heavy, sealed pot as boiling water returns to room temperature — produces the perfect texture for chicken salad. (Rikki Snyder/The New York Times) Rikki Snyder The New York Times

Chicken salad, fine-tuned

July 14, 2016 10:02 PM

UPDATED July 15, 2016 07:30 PM

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