With split chicken breasts still reasonably priced, and lacking creativity when it was another multi-day rain period this past week, I opted again for delicious fresh chicken salad at suppertime Wednesday night. Cooking the chicken breasts sous vide, with thinly-sliced lemons, fresh thyme sprigs from my kitchen herb garden, and basic seasonings nets a tender, flavorful, perfect temp result, awesome in homemade chicken salad to serve on a brioche bun.
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]
No comments:
Post a Comment