Chicken Tenderloin

A small, narrow muscle adjacent to the breast — the leanest cut on the chicken. Mild and delicate; best prepared by poaching, steaming, or sous-vide to avoid drying out.

• Choose pieces with even pale-pink color and firm texture.

• The white tendon down the middle should not be excessively thick for easier preparation..

• Use soon after purchase.

• Refrigerator: 1-2 days; freezer: 2-3 weeks.

• Poaching and shredding in advance creates a useful meal-prep staple..