Two big ol' split chicken breasts looked tempting enough at the grocery that I brought 'em home, seasoned them, and then tucked them into vacuum-sealed bags along with fresh sprigs of rosemary and thyme and sliced lemon. The sous vide took it from there and, just before dinner, I deboned and diced them to go into a chicken salad. That's all necessary if one has decided it's an evening to take old hamburger buns and create baked chicken salad melts for supper.
Chicken was prepped and cooked based on "The Food Lab's Complete Guide to Sous Vide Chicken Breast," by J. Kenji López-Alt, former culinary director of SeriousEats.com. [Updated 28 May 2020]
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