Difference between revisions of "Chicken Salad"
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| − | |Sous | + | |Sous vide chicken breasts, chilled, de-boned, de-skinned, and cut into small (¼" - ½") dice |
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== Directions == | == Directions == | ||
| − | Any chicken meat can be used, of course, but I prefer bone-in, skin-on chicken breasts cooked to 150° in an immersion (sous | + | Any chicken meat can be used, of course, but I prefer bone-in, skin-on chicken breasts cooked to 150° in an immersion (sous vide) cooker. That's one hour in 150° water, or 90 minutes if cooking from frozen. |
# In a large bowl, whisk together mayonnaise, mustard, and lemon juice, | # In a large bowl, whisk together mayonnaise, mustard, and lemon juice, | ||
Latest revision as of 16:17, 25 February 2021
Ingredients
| ¾ | cup mayonnaise |
| 2 | tablespoons dijon mustard |
| 1 | tablespoon fresh-squeezed lemon juice |
| 2 | medium celery ribs, cut into small dice |
| 2 | medium scallions, white and green parts, minced |
| 2 | tablespoons minced fresh parsley |
| 2 | tablespoons minced fresh basil leaves |
| 2 | Sous vide chicken breasts, chilled, de-boned, de-skinned, and cut into small (¼" - ½") dice |
| Salt and ground black pepper. |
Directions
Any chicken meat can be used, of course, but I prefer bone-in, skin-on chicken breasts cooked to 150° in an immersion (sous vide) cooker. That's one hour in 150° water, or 90 minutes if cooking from frozen.
- In a large bowl, whisk together mayonnaise, mustard, and lemon juice,
- Add celery, scallions, parsley, basil, and chicken and toss to combine.
- Season to taste with salt and pepper.
Source
Adapted from "Supreme Chicken Salads," Cook's Illustrated, July/August 1997.
