Herb Infused Chicken Salad

Carlene Thomas RDN
Carlene Thomas RDN
November 5, 2021
This herb-infused chicken salad is juicy and deeply seasoned, thanks to the Anova Precision Oven’s sous vide mode. 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
Herb Infused Chicken Salad
5 (1)
48
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.
Season Chicken

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.
Bag with Herbs

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.
Shred

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.
Mix Salad

7. Serve

Serve on bread, garnished with additional herbs if desired.
Serve
© 2013 - 2022 Anova Applied Electronics, Inc.