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Tuesday, October 6, 2020

Meal No. 2683: Sous Vide Chicken Salad



Back on the final Tuesday of September, the dinner idea that came calling was to once again pull out the Joule sous vide immersion circulator and to cook up a pair of split chicken breasts. I seasoned them well, thinly sliced lemons to slide in, and snipped fresh rosemary sprigs from the kitchen garden; they were bagged and vacuum-sealed; they went into the immersion bath for about 90 minutes. After pulling them out and tossing them into an ice bath, I threw together a well-herbed dressing and some diced asparagus stalk discs, then mixed it all up with the tender chicken and served it on brioche buns. It was a symphony of simplicity.



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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