Chicken recipe was too salty, need remedy, HELP!!
Last night I made a blackened chicken caesar salad. The recipe for the blackened chicken called for a lot of salt (I think they substituted a T for a t) and it's unbelievably salty. My dilemma is that I made a lot of chicken so that we could have it again tonight. Does anyone know how to tone down the salt in cooked chicken? I'm wondering if maybe I soak it in ranch dressing or something to that effect? I don't really know what to do but I'm willing to try anything because we can't eat it the way it is!!! Thanks a bunch...