Sous Vide Chicken Salad Recipe

I think chicken salad is a great summer and spring meal but more and more I crave something refreshing during the winter months too. It comes together really quickly, especially when using sous vide chicken breasts. I love using varied garnishes to add texture and bursts of flavor. In this recipe I call for the typical celery and carrots, but I also add toasted cashews and green grapes to add even more flavor. Some basil rounds it all out. When served on a bed of greens it's an amazingly flavorful meal.

I like my sous vide chicken breasts cooked at 141°F (60.6°C) until pasteurized, normally 2 to 3 hours. Though with chicken salad you can get away with a higher temperature if you prefer. I often don't even sear the chicken when I'm in a hurry and no one has ever complained!

Note: You can learn more about chicken from my guide to sous vide chicken breasts or view all my sous vide chicken articles.

You can get as creative as you want with the salad part of the dish. I usually use a simple mayonnaise base with some mustard, olive oil, and lemon juice added. I always enjoy some paprika and cayenne chile powder to add some smokiness and bite.

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!