Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Always Juicy Tarragon Chicken Salad

Name: Always Juicy Tarragon Chicken Salad
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Ingredients: 1.75 lb of boneless, skinless chicken breasts; 1 Tbsp of kosher salt; 0 of Freshly ground black pepper; 0 of Large handful fresh tarragon or thyme (see note); 0.75 cup of mayonnaise; 0.75 cup of sliced grapes; 0.5 cup of finely chopped celery; 0.5 cup of sliced almonds; 0.25 cup of plain, full-fat Greek yogurt; 2 Tbsp of honey; 1 Tbsp of fresh lemon juice; 1 tsp of celery seed

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. 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

Prep Time

00:45

Cook Time

01:30

5 (2)

235

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.