Sous Vide Buffalo Chicken Sandwich

This sous vide buffalo chicken sandwich is inspired by buffalo wings, which is why we serve it with a freshly-made celery and blue cheese slaw. Enjoy for your favorite diet "cheat night".

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:45

Recipe Time: 01:00

Temperature : 150F / 65.6C

Ingredients

• 2 bone-in chicken breast halves
• Kosher salt and freshly ground black pepper
• ¼ cup (59 ml) hot or wing sauce
• 4 ounces (118 ml) crumbled blue cheese
• 1/2 cup (118 ml) Greek yogurt
• 1 tablespoon (15 ml) minced shallot
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) olive oil
• 1 cup (237 ml) celery leaves
• 1 cup (237 ml) thinly sliced celery stalks
• 4 egg buns

Directions

1. Set the Anova Sous Vide Precision Cooker to 150ºF.
2. Season the chicken breasts liberally with salt and pepper. Seal and cook for 1 hour.

Finishing Steps

1. Remove chicken and let rest for 10 minutes.
2. Shred the chicken and mix with wing sauce. Season with salt and pepper.
3. In a large mixing bowl, whisk together the yogurt, shallot, lemon juice, and olive oil. Toss with blue cheese and celery and season with salt and pepper.
4. Divide the chicken between the egg buns, top with slaw, and serve.