Chicken Salad

Author

John Boulanger

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 147.2F / 64C

Ingredients

• 1/2 cup pickled celery bruniose
• 1-2 cup pickled carrot Bruniose
• 1 cup koji mayo
• 2 whole chickens quartered
• Shallot vinaigrette
• Salt
• White pepper
• 2 tbs chopped tarragon

Directions

1. Set your Anova Sous Vide Precision Cooker to 64ºC / 147.2ºF
2. Marinade chicken in shallot vinaigrette (mustard based) salt and pepper. Place in vac bag
3. Place chicken in water bath for specified amount of time.
4. Pull all chicken discard all skin and cartilage.
5. Mix chicken with koji mayo, pickled veg and tarragon. Season to taste.

__placeholder__

1. __placeholder__