Sous Vide Chicken Salad

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

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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.
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Ingredients for 6

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 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

    • Step 0

      When the timer goes off, remove the bag from the water bath and transfer to an ice bath. Chill or at least 20 minutes.

    • Step 1

      Meanwhile, whisk together the mayonnaise, cream cheese, and lemon juice in a large bowl. Stir in the grapes, walnuts, scallions, and celery.

    • Step 2

      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.

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145 F / 62.8 C Recipe Temp
Recipe Time
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