How do companies like Sweetgreen avoid warmed over flavor with their chicken? And how can I avoid it when making chicken for salads? : AskCulinary
I regularly meal prep salads very similar to the Harvest Bowl from Sweetgreen, which has roasted chicken lower into cubes.
I normally pan prepare dinner chicken breasts on a forged iron after pounding them flat and marinating them in lemon, olive oil and aromatics.
Sometimes in an instant after cooking the chicken I get that bizarre chicken style and just about all the time when consuming leftovers the following day (directly from the refrigerator, no reheating.)
How do this occur so often when I prepare dinner at house however by no means from the ‘chicken cubes bathtub’ at salad puts like Sweetgreen? I’ve learn the SE article at the subject however nonetheless do not perceive what I can do to get well browned chicken items, rather then possibly completing them submerged in some roughly liquid to stop oxidation. But I do not get how made-to-order salad puts avoid it.