The Best Classic Chicken Salad
The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley
Directions
Season chicken generously with salt and pepper. Slice 1 lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole tarragon sprigs and lemon slices. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.