Sous Vide Chicken Salad

This sous vide chicken salad recipe is quick and easy. The chicken is seasoned and cooked for an hour, then mixed with our (or your) favorite chicken salad ingredients — feel free to mix it up a bit.

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: 00:20

Recipe Time: 01:00

Temperature : 145F / 62.8C

Ingredients

• 2 pounds boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1/2 cup whipped cream cheese
• 3 tablespoons freshly squeezed lemon juice
• 1 cup seedless red grapes, quartered
• 1/2 cup chopped walnuts, toasted
• 1/4 cup sliced scallions
• 1/4 cup diced celery

Directions

1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
2. Season the chicken with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath. Chill or at least 20 minutes.
2. Meanwhile, whisk together the mayonnaise, cream cheese, and lemon juice in a large bowl. Stir in the grapes, walnuts, scallions, and celery.
3. When the chicken has cooled, remove it from the bag. Cut into 1/2-inch cubes and add to the mayonnaise mixture. Stir to combine. Season to taste with salt and pepper. Serve.