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Perfect Curry Chicken Salad (Sous Vide Method)
Yield: 2-3
SMF Kitchen
@smfchicken
00:10
Prep
02:00
Cook
02:10
Total Time
Ingredients & Directions
Directions
Perfect Curry Chicken Salad (Sous Vide Method)
1 lb
Springer Mountain Farms Boneless, Skinless Individually Wrapped 4 oz Breast Portions (Keep chicken pieces in the inner pouches that they are sealed in and discard outer package.) 1/2
1/2 cup
Mayonnaise
2 tablespoons
Apricot jam preserves
1 1/2 tablespoons
Madras curry powder
1/4 cup
Golden raisins
1/4 cup
Thinly sliced green onions (white ends only)
Large container
Sous Vide Machine
- Fill the large container with water and attach the sous vide machine. Set the temperature on the machine to 150°F.
- When temperature of water reaches 150°F, submerge bags of chicken in the water and cook for 2 hours.
- Remove bags of chicken from water bath, remove the chicken from the packaging and discard the bags.
- With 2 forks, shred the chicken.
- In a mixing bowl, combine pulled chicken, mayonnaise, apricot preserves, curry powder, raisins, salt, pepper and onion.
- Serve on a bed of lettuce or in a sandwich.
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Perfect Curry Chicken Salad (Sous Vide Method)
Yield: 2-3
00:10
Prep
02:00
Cook
02:10 Total Time
Ingredients
Directions
Perfect Curry Chicken Salad (Sous Vide Method)
1 lb
Springer Mountain Farms Boneless, Skinless Individually Wrapped 4 oz Breast Portions (Keep chicken pieces in the inner pouches that they are sealed in and discard outer package.) 1/2
1/2 cup
Mayonnaise
2 tablespoons
Apricot jam preserves
1 1/2 tablespoons
Madras curry powder
1/4 cup
Golden raisins
1/4 cup
Thinly sliced green onions (white ends only)
Large container
Sous Vide Machine
- Fill the large container with water and attach the sous vide machine. Set the temperature on the machine to 150°F.
- When temperature of water reaches 150°F, submerge bags of chicken in the water and cook for 2 hours.
- Remove bags of chicken from water bath, remove the chicken from the packaging and discard the bags.
- With 2 forks, shred the chicken.
- In a mixing bowl, combine pulled chicken, mayonnaise, apricot preserves, curry powder, raisins, salt, pepper and onion.
- Serve on a bed of lettuce or in a sandwich.
