With Sumner needing a brief period of a special diet, I grabbed some on-sale split chicken breasts and tossed them into the sous vide immersion circulator. His was plain, but the other one was seasoned with salt and pepper and adorned with rosemary sprigs and thinly-sliced lemons. On Friday night, I made an herby dressing after I'd diced it up, mixed it together well, and piled high some brioche buns with the resulting goodness. Looks kind of basic, perhaps, but looks can be deceiving.
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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