Before sending friend and colleague Jeremy back up the highway to return to his usual Virginia stomping grounds, we had us a little mid-day repast: chicken salad sandwiches. The prepped seasoned bone-in split chicken breasts, with rosemary and lemon slices clinging tight in the vacuum-sealed bags, went into sous vide while we had morning coffee outside in the pleasant chill of a September Sunday morning. That left time to chill it down before mixing the cubed morsels into the dressing I threw together. Onto brioche buns it all went and into our bellies soon thereafter.
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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