Chicken Salad
- 20m Prep Time
- 1h 0mCook Time
- 1h Ready In
This sous-vide chicken salad is tender and flavorful, with a creamy dressing of mayonnaise, Dijon mustard, and fresh herbs. Perfect for sandwiches or served on lettuce.
Ingredients
- 794 g whole bone-in, skin-on split chicken breast halves
- Kosher salt and freshly ground black pepper
- 14.8 ml minced fresh tarragon leaves minced
- 59.1 ml mayonnaise (opens in new tab)
- 14.8 ml Dijon mustard
- 14.8 ml minced flat-leaf parsley leaves and tender stems minced
- 14.8 ml minced chives minced
- 118 ml finely diced red onion finely diced
- 118 ml finely diced celery finely diced
- 1 clove garlic minced
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 98.9 mg
- Iron: 2.17 mg
- Magnesium: 74.5 mg
- Phosphorus: 485 mg
- Potassium: 879 mg
- Zinc: 1.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 794 g whole bone-in, skin-on split chicken breast halves
- Kosher salt and freshly ground black pepper
- 59.1 ml mayonnaise
- 14.8 ml Dijon mustard
Prepare
- Mince 14.8 ml minced fresh tarragon leaves
- Mince 14.8 ml minced flat-leaf parsley leaves and tender stems
- Mince 14.8 ml minced chives
- 118 ml finely diced red onion, finely diced
- 118 ml finely diced celery, finely diced
- Mince 1 clove garlic
Let's Cook
-
Step 1.
While chicken is cooling, add 1 tablespoon juice and 1 teaspoon zest from remaining lemon to a large bowl.
-
Step 2.
Add mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic and mix with a rubber spatula.
-
Step 3.
Stir in additional lemon juice to taste, if desired.
-
Step 4.
Keep refrigerated until chicken is ready.
-
Step 5.
Remove chicken from bags and discard tarragon stems and lemon slices.
-
Step 6.
Remove skin and bones from chicken and discard.
-
Step 7.
Cut meat into 1/2-inch cubes and add to bowl with mayonnaise.
-
Step 8.
Fold gently to combine.
-
Step 9.
Season to taste with salt and pepper.
-
Step 10.
Add more mayonnaise, mustard, or lemon juice to taste if desired.
-
Step 11.
Serve with lettuce or in sandwiches.