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Sous Vide Chicken Salad Véronique
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5 from 3 votes

Sous Vide Chicken Salad Véronique

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.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Brunch, Snack, Sous Vide
Cuisine: American
Servings: 6 servings
Calories: 332kcal

Ingredients

Sous Vide Chicken

  • 2 pounds bone-in and skin on chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon thinly sliced
  • 4 sprigs fresh tarragon

Chicken Salad Véronique

  • 3 cups cooked chicken breast cut into 1-inch pieces
  • 1 cup chopped celery about 3 stalks
  • ¾ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup seedless red or white grapes sliced in half
  • 1-½ Tablespoons minced fresh tarragon

Instructions

Sous Vide Chicken

  • 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.

Chicken Salad Véronique

  • 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.

Nutrition

Calories: 332kcal | Carbohydrates: 7g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 456mg | Potassium: 295mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 10.9mg | Calcium: 27mg | Iron: 1mg