Sous Vide Curry Turkey Salad
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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.
Ingredients for 4
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
Set the Anova Sous Vide Precision Cooker to 145ºF.
Season the turkey breast liberally with salt and pepper. Seal and cook for 2 hours.
Remove the turkey, let rest for 30 minutes, then shred (or cube) into 1-inch pieces.
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.