Sous Vide Chicken Salad Véronique is probably the best chicken salad that you’ll ever have. What makes it so good is the perfectly cooked chicken and the addition of grapes and fresh tarragon to an otherwise so-so chicken salad. Once you taste it, you’ll never look back.
Ingredients for Sous Vide Chicken Salad Véronique:
I used the following simple ingredients: Bone-in and skin-on Chicken breasts, lemon, fresh tarragon, Kosher salt, freshly ground black pepper, celery, mayonnaise, Dijon mustard, and red seedless grapes.
Making the Sous Vide Chicken:
I started by cooking the chicken breasts using the sous vide method. In the sous vide method, vacuum sealed chicken is cooked in a temperature controlled water bath. The result is perfectly cooked chicken that is moist and tender. As an aside, I could have also cooked the chicken in a 350° F oven for 45 to 50 minutes.
I dried the chicken breasts with paper towels, and sprinkled them on both sides with salt and pepper. Then, I put them into a vacuum seal bag with sliced lemons and fresh tarragon, and vacuum sealed the bag. I set the water bath temperature to 150° F, lowered the bag into the water, and cooked the chicken for 2 hours.
Making the Chicken Salad Véronique:
After two hours, the chicken was perfectly cooked. I removed the skin and bones, and cut the chicken into 1-inch pieces. Because I didn’t want a chunky chicken salad, I put the chicken into the food processor, along with the celery, mayonnaise, Dijon mustard, salt and pepper. I pulse processed it about 5 times. Then, I added the grapes and tarragon, and pulse processed the mixture another 4 or five times.
I still had some homemade slider buns, so I used the Sous Vide Chicken Salad Véronique to make Chicken Salad Véronique Sliders. The Master Taste Tester commented that the chicken salad was really good – a perfect blend of all of the ingredients. Yum!
- 2 pounds bone-in and skin on chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 lemon thinly sliced
- 4 sprigs fresh tarragon
- 3 cups cooked chicken breast cut into 1-inch pieces
- 1 cup chopped celery about 3 stalks
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup seedless red or white grapes sliced in half
- 1-1/2 Tablespoons minced fresh tarragon
Pat chicken breasts dry with paper towel. Sprinkle both sides with salt and pepper. Place in vacuum seal bag, along with sliced lemon and tarragon sprigs. Vacuum seal bag. Place in water bath set to 150° F; cook for 2 to 4 hours. Remove from water bath; cool in ice bath for 15 minutes.
Add chicken, celery, mayonnaise, mustard, salt, and pepper to bowl of food processor fitted with steel blade. Pulse process 5 or 6 times to combine. Add grapes and tarragon. Pulse process additional 4 or 5 times. Refrigerate until ready to serve.
- Yield: 6 servings.