Sous Vide Chicken Salad

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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