Chicken Salad

A simple recipe for chicken salad. The key is the crispy chicken skin which really sets this apart. Also if you have a sous vide I would recommend using it since it makes cooking the chicken very easy, otherwise I would bake the chicken in a low (275-300 degree) oven for ~40-45 minutes until the internal temperature is 150-155 degrees.

A quick note on sous vide: You can get a "stick" sous vide for under $100 (https://amzn.to/2xZNBY9). You can spend more on a more powerful unit (https://amzn.to/2KJGl5i), but you don't really need it. It mostly affects the start up time (and how big of a water bath you can do), but my technique is that I just put the sous vide on the pot on the stove and use the stove to get the pot up to temperature and then turn off the stove and use the sous vide to hold the temperature so the startup time is pretty quick. The only trick is to make sure the sous vide is not touching the bottom of the pot.

Ingredients:

• 3 lbs bone on skin on chicken breast
• 1/2 cup mayo
• 1 green apple, diced
• 1/2 cup walnut pieces
• 2 tbsp capers with juice
• Salt to taste

Directions:

1. Cook the chicken to 150-155 degrees by some means (low oven, sous vide, poached)
2. Cut chicken off the bone and dice into 1/2 inch chunks
3. Dice reserved chicken skin until finely chopped and cook over medium/medium low heat until crisp. Set aside.
4. Add chicken, apple, walnuts, capers, and mayo to a bowl and mix until combined
5. Add salt to taste
6. Serve with crispy chicken skin on top

Get the recipe here