Yesterday, I almost fell out of my chair when my wife, the sous vide skeptic, asked me to sous vide 2 chicken breasts for her chicken salad. No problem. Well, she had the breasts all ready for me with a few stalks of celery and slices of onion. Into the bag they went without butter. After 3 hours at 146°, into the fridge it went. Today she made the salad and we sampled the chicken right out of the bag. This is definitely the way to cook chicken for this purpose. It was so moist and tender beyond belief. The celery and onion added a great flavor. If you haven't tried sous vide chicken, you need to.
