Curried Chicken Salad

This chicken salad does fine on its own, but even better as a sandwich filling.

Author

Mary Matthews

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 149.9F / 65.5C

Ingredients

• 4lbs boneless/skinless chicken thighs
• Madras Curry (or whatever curry you like - same curry should be added to the mayonnaise mixture)
• Fresh Thyme
• Sliced garlic
• Salt & Pepper
• 1 1/2 cups Mayonnaise
• 2 1/2 tsp curry powder (same as was used with the thighs)
• 1 Honey Crisp or Opal Apple, chopped
• 1/2 cup unsalted cashews, chopped
• 1/3 cup seedless grapes, cut into quarters
• 1/4 cup raisin (opt)
• 2 tsp Cider Vinegar
• Salt and Pepper, to taste

Directions

1. Heat the sous vide bath to 149.9 degrees
2. Remove any extra fat or cartilage from the thighs and sprinkle the inside with curry powder.
3. Place a sprig of thyme and a few slices of garlic on the inside of each thigh.
4. Season with salt & pepper.
5. Roll up each thigh, smooth side out and season again with curry powder, salt, and pepper.
6. Seal the thighs in a vacuum seal bag in a single layer.
7. Place in the bath for 2 hours.
8. Once done, let the thighs cool, then remove from the bag(s) and discard the liquid, garlic, and thyme.
9. Roughly chop the thighs into cubes.
10. Mix the mayonnaise, curry powder, apple, raisins (if using), cashews, grapes, and vinegar.
11. Season with salt and pepper to taste.