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