Sous-Vide Chicken Salad Recipe

Name: Sous-Vide Chicken Salad Recipe
Prep time: 20 min
Cook time: 2 min
Total time: 2 min
Ingredients: 2 pounds chicken breast; 3 garlic cloves, 2 smashed and 1 minced, divided; 2 tarragon sprigs, plus 2 tablespoons minced leaves, divided; 1 lemon, zested with a peeler and juiced, divided; Kosher salt and freshly ground black pepper, to taste; ½ cup mayonnaise; 1 tablespoon honey; 1 celery stalk, minced; ½ serrano chile—stemmed, seeded and minced

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Prep Time: 20 minutes

Cook Time: 2 hours

Total: 2 hours, 20 minutes

Servings: 4

Author : Tasting Table Staff

chicken breast mayonnaise tarragon

Ingredients

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2 pounds chicken breast3 garlic cloves, 2 smashed and 1 minced, divided2 tarragon sprigs, plus 2 tablespoons minced leaves, divided1 lemon, zested with a peeler and juiced, dividedKosher salt and freshly ground black pepper, to taste½ cup mayonnaise1 tablespoon honey1 celery stalk, minced½ serrano chile—stemmed, seeded and minced

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Instructions

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Step 1

In a vacuum-seal bag, seal the chicken, 2 smashed garlic cloves, 2 tarragon sprigs, lemon zest, salt and pepper. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

Step 2

Preheat a pot of water fitted with a sous-vide immersion circulator to 150° according to the manufacturer's directions. Making sure the bag is completely submerged in the water, cook the chicken for 2 hours. Remove the bag from the pot and place into an ice bath until completely cooled.

Step 3

Remove the chicken from the bag and transfer to a cutting board, discarding the garlic, tarragon and lemon zest. Roughly chop the chicken and transfer to a medium bowl with the minced garlic, minced tarragon leaves, lemon juice, mayonnaise, honey, celery and chile. Stir to combine, then season with salt and pepper, and serve.