We're cooking anything that can fit in a bag sous vide these days, because it's the easiest way to perfectly cook, well, just about everything. Even something as simple as chicken salad can be taken to the next level with this one technique and a few key ingredients, like tarragon, lemon zest and garlic. The result is the juiciest chicken salad you've ever had, perfect for topping any sandwich or greens.
To learn more, read "TT Culinary Institute: Sous Vide."
Sous-Vide Chicken SaladRecipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 20 minutes, plus cooling time
Cook Time: 2 hours
Total Time: 2 hours and 20 minutes, plus cooling time
2 pounds chicken breast
3 garlic cloves, 2 smashed and 1 minced, divided
2 tarragon sprigs, plus 2 tablespoons minced leaves, divided
1 lemon, zested with a peeler and juiced, divided
Kosher salt and freshly ground black pepper, to taste
½ cup mayonnaise
1 tablespoon honey
1 celery stalk, minced
½ serrano chile—stemmed, seeded and minced
1. In a vacuum-seal bag, seal the chicken, 2 smashed garlic cloves, 2 tarragon sprigs, lemon zest, salt and pepper. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.
2. Preheat a pot of water fitted with a sous-vide immersion circulator to 150° according to the manufacturer's directions. Making sure the bag is completely submerged in the water, cook the chicken for 2 hours. Remove the bag from the pot and place into an ice bath until completely cooled.
3. Remove the chicken from the bag and transfer to a cutting board, discarding the garlic, tarragon and lemon zest. Roughly chop the chicken and transfer to a medium bowl with the minced garlic, minced tarragon leaves, lemon juice, mayonnaise, honey, celery and chile. Stir to combine, then season with salt and pepper, and serve.
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