Chicken Salad

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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.


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.

  1. In a large bowl, whisk together mayonnaise, mustard, and lemon juice,
  2. Add celery, scallions, parsley, basil, and chicken and toss to combine.
  3. Season to taste with salt and pepper.


Adapted from "Supreme Chicken Salads," Cook's Illustrated, July/August 1997.