Sous-Vide Chicken Salad Sandwich


  • 2 pounds chicken breast
  • 3 garlic cloves, 2 smashed and 1 minced, divided
  • 2 tarragon sprigs, plus 2 tablespoons minced leaves, divided
  • 1 lemon, zested with a peeler and juiced, divided
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup mayonnaise
  • 1 tablespoon honey
  • celery stalk, minced
  • ½ serrano chile—stemmed, seeded and minced


1. In a vacuum-seal bag, seal the chicken, 2 smashed garlic cloves, 2 tarragon sprigs, lemon zest, salt and pepper. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

2. Preheat a pot of water fitted with a sous-vide immersion circulator to 150° according to the manufacturer’s directions. Making sure the bag is completely submerged in the water, cook the chicken for 2 hours. Remove the bag from the pot and place into an ice bath until completely cooled.

3. Remove the chicken from the bag and transfer to a cutting board, discarding the garlic, tarragon and lemon zest. Roughly chop the chicken and transfer to a medium bowl with the minced garlic, minced tarragon leaves, lemon juice, mayonnaise, honey, celery and chile. Stir to combine, then season with salt and pepper, and serve.


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