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.
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: 332kcalCarbohydrates: 7gProtein: 22gFat: 23gSaturated Fat: 4gCholesterol: 71mgSodium: 456mgPotassium: 295mgFiber: 1gSugar: 5gVitamin A: 125IUVitamin C: 10.9mgCalcium: 27mgIron: 1mg
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