Sous Vide Chicken Salad (similar to Serious Eats recipe)
- Number of Servings: 1
Ingredients
20 oz Tyson boneless, skinless chicken breast .5 cup Red Onion Raw (where 1/4 cup = 40g or 1.4oz) 5.3 tbsp Hellman's Light Mayo (by BARNEYGOOGLE) 4 tsp Grey Poupon Dijon Mustard 1.8 serving Celery - 1 medium Stalk (by MOSBOURNE) 3 sprigs Tarragon, or 3 tsp dried (2 for the cook, 1 for the mix)1 lemon sliced for the cook1 Lemon, fresh squeezed, juice of one whole lemon for the mix2 tsp Kosher Salt 2 tsp Pepper, black 1.5 tsp Garlic powder 6 gram(s) Fresh Garlic (1 clove = 3g) = 2 large cloves as I like it garlicky....
1. Season chicken generously with salt and pepper. Slice first lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole tarragon sprigs and lemon slices. (I always use 1 gal Freezer Bags. They seem to be heavy-duty enough at the temps uses, and have never had a bag split) Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.
2. If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 150°F. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.
I like this device, and have never used the cooler method....
3. If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 155°F on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 150°F. Transfer to an ice bath and let chill for 15 minutes.
4. Add 2 tablespoons juice and 1 teaspoon zest from the second lemon to a large bowl. Rather than a zester which I can never find, i use a vegetable peeler, and mince the zest with a knife. Add mayonnaise, mustard, minced tarragon leaves, red onion, celery, and garlic and mix with a rubber spatula. Keep refrigerated until chicken is ready.
5. When chicken is cooked, shock/cool it in an icebath while still in the bags. Once cool, discard tarragon stems and lemon slices. Remove skin and bones from chicken if you used split breasts with bone/skin, and discard. Cut meat into 1/2-inch cubes and add to bowl with mayonnaise. Fold gently to combine. Season to taste with salt and pepper. Add more mayonnaise, mustard, or lemon juice to taste if desired. Serve with lettuce or in sandwiches.
Serving Size: 20 oz chicken for recipe, recipe divided by 20
Number of Servings: 1
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
2. If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 150°F. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.
I like this device, and have never used the cooler method....
3. If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 155°F on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 150°F. Transfer to an ice bath and let chill for 15 minutes.
4. Add 2 tablespoons juice and 1 teaspoon zest from the second lemon to a large bowl. Rather than a zester which I can never find, i use a vegetable peeler, and mince the zest with a knife. Add mayonnaise, mustard, minced tarragon leaves, red onion, celery, and garlic and mix with a rubber spatula. Keep refrigerated until chicken is ready.
5. When chicken is cooked, shock/cool it in an icebath while still in the bags. Once cool, discard tarragon stems and lemon slices. Remove skin and bones from chicken if you used split breasts with bone/skin, and discard. Cut meat into 1/2-inch cubes and add to bowl with mayonnaise. Fold gently to combine. Season to taste with salt and pepper. Add more mayonnaise, mustard, or lemon juice to taste if desired. Serve with lettuce or in sandwiches.
Serving Size: 20 oz chicken for recipe, recipe divided by 20
Number of Servings: 1
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Nutritional Info Amount Per Serving
- Calories: 1,022.2
- Total Fat: 44.1 g
- Cholesterol: 325.0 mg
- Sodium: 6,003.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 5.6 g
- Protein: 128.7 g
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