This herb-infused chicken salad is juicy and deeply seasoned, thanks to the Anova Precision Oven’s sous vide mode. This method makes for chicken breasts with a super juicy interior and shreddable texture needed for chicken salad. Bagging the chicken breasts with the herbs helps to impart their flavor before you even assemble the salad.
Notes: I like to use tarragon in this recipe, but you can change up the herbs to whatever you prefer.
While you can certainly cook chicken breasts without a bag in the oven, we’ve found that bagging the meat with the herbs helps the flavor fully penetrate.
Serves
8
Prep Time
00:45
Cook Time
01:30
5 (2)
288
Ingredients
1.75 lb
boneless, skinless chicken breasts
1 Tbsp
kosher salt
Freshly ground black pepper
Large handful fresh tarragon or thyme (see note)
¾ cup
mayonnaise
¾ cup
sliced grapes
½ cup
finely chopped celery
½ cup
sliced almonds
¼ cup
plain, full-fat Greek yogurt
2 Tbsp
honey
1 Tbsp
fresh lemon juice
1 tsp
celery seed
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear
2. Season Chicken
Season the chicken with 1 teaspoon of the salt and black pepper to taste.
3. Bag with Herbs
Place the chicken in resealable sous vide or vacuum seal bag (see note). Add the herbs and seal. Place on a sheet pan.
4. Cook
Rack
Transfer to the oven and cook for 1 1/2 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear
01:30 Timer
5. Shred
Transfer the cooked chicken to the bowl of a stand mixer fitted with the paddle attachment. Discard the herbs.
Mix on low speed, increasing the speed to medium-low if needed, until the chicken has shredded to your desired texture.
6. Mix Salad
Let cool to room temperature.
Add the mayonnaise, grapes, celery, almonds, yogurt, honey, lemon juice, celery seed, and remaining salt. Stir well to combine. Refrigerate until cold.
7. Serve
Serve on bread, garnished with additional herbs if desired.