ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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You may be thinking, “Oh, you eat raw chicken? I’ll pray for you.” But don’t sweat it. Most chicken, as with most animal proteins, can absolutely be eaten raw—it really just comes down to how the meat was handled on its way to your kitchen. Chicken breast tartare is very tender and somewhat sweet, and the soft texture reminds us of a scallop or beef tenderloin. We like to pair ours with picholine olives, fresh shiso leaf, and a bit of ChefSteps Mayo No. 4, but you can add any garnishes your heart desires.If you are really concerned about contracting a food-borne illness, there are some basic precautionary measures you can take. In fact, food-borne illnesses almost always come from people, and the utensils they use to handle meat; beyond that, bugs will always live on the surface of the food (the inside of a healthy muscle is sterile). Thus, there are a few ways to sanitize the surface to combat food-borne illness. Start by freezing the surface of the chicken breast. Next, either drop in boiling water for two seconds, or briefly torch all sides with a propane torch. Once the surface has been sanitized, the chicken is good to go.