To ensure that the chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. This salad can be served in a sandwich or spooned over leafy greens.
Ingredients
- Salt and pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, no more than 1 inch thick, trimmed
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground fennel seeds
- 2 celery ribs, minced
- 1 shallot, minced
- 1 Granny Smith apple apple, peeled, cored, halved, and cut into ¼-inch pieces
- 1/2 cup walnuts, toasted and chopped coarse
- 1 tablespoon minced fresh tarragon
- 1 teaspoon minced fresh thyme
Instructions
- 1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, whisk mayonnaise, lemon juice, mustard, ground fennel, and ¼ teaspoon pepper together in large bowl.3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, apple, walnuts, tarragon, and thyme; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.
Technique
The Gentlest Way to Cook Chicken
Our easy mock sous vide method guarantees supremely tender, juicy chicken.
START COLD
HEAT TO 170°
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