Description

This classic chicken salad sandwich is a perfect blend of tender, juicy chicken combined with fresh herbs, crisp vegetables, and a creamy, tangy dressing. Prepared sous-vide to lock in moisture and flavor, the chicken is mixed with mayonnaise, mustard, lemon, and fresh herbs for a deliciously satisfying sandwich that works equally well for a quick lunch or a light dinner.

Ingredients

Chicken and Seasoning

1 3/4 pounds (800 g) whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)
Kosher salt and freshly ground black pepper, to taste
2 whole lemons
4 whole sprigs of tarragon plus 1 tablespoon minced fresh tarragon leaves, divided

Dressing and Vegetables

1/4 cup mayonnaise, preferably homemade, plus more to taste
1 tablespoon Dijon mustard, plus more to taste
1 tablespoon minced flat-leaf parsley leaves and tender stems
1 tablespoon minced chives
1/2 cup finely diced red onion (about 1/2 medium onion)
1/2 cup finely diced celery (from 1 to 2 stalks)
1 medium clove garlic, minced (about 1 teaspoon)

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Instructions

Prepare Chicken for Sous Vide: Season the chicken breasts generously with kosher salt and freshly ground black pepper. Slice one lemon into thin 1/8- to 1/4-inch slices. Place the chicken breasts into zipper-lock or vacuum-sealed bags along with the whole tarragon sprigs and lemon slices. Remove the air carefully by partially sealing the bag and slowly lowering it into a pot of water, sealing fully just before it submerges.
Cook Chicken Sous Vide: Preheat a sous-vide immersion circulator to 155°F (68°C). Submerge the sealed bags with chicken in the water bath and cook for at least 1 hour, up to 4 hours for optimal tenderness. After cooking, transfer the bags to an ice bath and chill the chicken for 15 minutes to stop the cooking process.
Prepare the Dressing: While the chicken cools, mix 1 tablespoon lemon juice and 1 teaspoon lemon zest from the remaining lemon in a large bowl. Add the mayonnaise, Dijon mustard, minced fresh tarragon leaves, parsley, chives, finely diced red onion, celery, and minced garlic. Stir everything together gently using a rubber spatula, adding extra lemon juice to taste if desired. Refrigerate until ready to mix with chicken.
Finish the Chicken Salad: Remove the chicken from the bags, discarding the tarragon sprigs and lemon slices. Carefully remove the skin and bones from the chicken and discard them. Cut the cooked chicken meat into 1/2-inch cubes and add to the bowl containing the dressing. Gently fold to combine all ingredients evenly.
Season and Serve: Taste the chicken salad and adjust seasoning by adding additional salt, pepper, mayonnaise, mustard, or lemon juice according to preference. Serve the chicken salad chilled on fresh lettuce or between slices of your favorite bread to make sandwiches.

Notes

While sous-vide cooking ensures moist and tender chicken, alternative methods such as cold-start, low-and-slow poaching, roasting, or grilling the chicken breasts until they reach an internal temperature of 150°F (66°C) also yield excellent results.
Leftover roast chicken can be used as well; approximately 2 1/2 to 3 cups of cooked, diced chicken meat is recommended for this recipe.
Adjust mayonnaise, mustard, and lemon juice to taste for a creamier or tangier chicken salad.
The recipe yields 3 to 4 servings, ideal for a small gathering or meal prep.