Sous Vide Curry Turkey Salad

This sous vide curry turkey salad is a take on a French chicken curry salad, but better (in our humble opinion). We like to serve it on a croissant with arugula, just as the French do.

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: 02:00

Temperature : 145F / 62.8C

Ingredients

• 1 boneless, skinless turkey breast half (about 2 pounds)
• kosher salt and freshly ground black pepper
• ½ cup (118 ml) mayonnaise
• ½ cup (118 ml) Greek yogurt
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) yellow curry powder
• 1 tablespoon (15 ml) honey
• 1 teaspoon (5 ml) freshly ground ginger
• ¼ cup (59 ml) thinly sliced scallions
• ½ cup (118 ml) finely diced celery
• ¼ cup (59 ml) raisins
• ¼ cup (59 ml) chopped roasted cashews

Directions

1. Set the Anova Sous Vide Precision Cooker to 145ºF.
2. Season the turkey breast liberally with salt and pepper. Seal and cook for 2 hours.

Finishing Steps

1. Remove the turkey, let rest for 30 minutes, then shred (or cube) into 1-inch pieces.
2. In a large mixing bowl, whisk together the mayo, yogurt, lemon juice, curry, honey, ginger, scallions, celery, raisins and cashews. Stir in the turkey, season with salt and pepper, and serve.