Sous Vide Chicken Salad

sous vide chicken salad

Chicken salad. What can you say about it? Get some leftover chicken, or maybe some fresh, through some mayo and a handful of spices at it, and you’ve got chicken salad, right? Um. No. There is a right way to do a chicken salad and I’ve found it. No kidding. If you’ve never had a sous vide machine (or don’t think you need one), if you like chicken salad, this is the truly only way to make it. Yup. Sous Vide Chicken Salad. So good.

First, my recipe is below, and you can follow that or make up your own. It’s pretty good, especially if, like me, you like a very nice touch of tarragon. 

The key here is how you get to that point. I used four chicken breasts (bone in and skin on), done to 150F degrees (65C), left in the sous vide container about an hour to 90 minutes. Remove them and place them immediately in an ice bath to stop the cooking (for maybe 15 minutes or so) and then refrigerate for at least an hour, so they can soak up the juices that come out of them during the cooking.  When done this way, they come out perfectly done. I think the skin and bone adds some flavor, but that part isn’t necessary.

I’ve also seen some users who add flavor to the chicken with a bit of flavorings in the pouch in preparation for the cooking, but I really wanted the chicken to be just plain chicken, so none of that for me. The only other thing I’ll mention is that this chicken does not call for the overwhelming about of mayo you might otherwise use. Add it sparingly until you just don’t even need another touch to make it hold together. If you’re willing to make you own mayo, so much the better.

Sous Vide Chicken Salad
Yields 4
Sous Vide chicken salad is by far the absolute best way to make the most wonderful chicken salad you can imagine. I'll never do it another way.
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  1. 4 chicken breasts, done sous vide at 150F or 65C for about 1 hour to 90 minutes
  2. 1/2 cup mayonnaise (more or less)
  3. 2 slices of celery, chopped
  4. 1 onion, chopped
  5. 1/2 green pepper, chopped
  6. 2 cloves garlic, chopped fine
  7. 1/4 cup tarragon, chopped fine
  8. 1/4 cup parsley, chopped fine
  1. After the chicken is done through sous vide, immerse in an ice bath and then chill in a refrigerator.
  2. Mix together the remaining ingredients and when the chicken is done refrigerating, add it to the mix, adding maybe just a little more mayo if needed to hold it together.
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