The dinner menu last Thursday was once more driven by the package dates on items in the meat drawer...I therefore had to think of a good use for some split chicken breasts that had been on a great special. In all honesty, the chicken salad I made just a few weeks ago was so good that I didn't feel the need to look beyond that sous vide recipe from seriouseats.com. I nudged the cooking temp up just a few degrees and pulled the breasts out after two hours. Into the ice bath for 15 minutes after that, and then they deboned and diced into incredibly flavorful and remarkably juicy morsels for my homemade tarragon, fresh chive, dill, and red onion dressing. Served on brioche buns, these were pretty satisfying sandwiches that evening.
Adapted from "The Best Classic Chicken Salad Recipe," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 03 June 2015 / Updated 17 April 2020]
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