Sous vide your way to a juicy, tender, flavor-packed chicken salad.
Once cooked, I chilled the chicken directly in its bag in an ice bath. Chilling the chicken before removing it from the bag helps it retain more moisture, as fewer juices will leak out of the chicken when you cut it once they've had a chance to chill and thicken a bit.
I tried both shredding and dicing the chicken. While the shreds were nice, it just didn't feel like a classic chicken salad with anything but cubes of chicken.With perfectly cooked, already flavor-packed chicken, I though for a moment that I might be able to get away with using no mayo at all.
There are many things in this world that are much better from home than from the shop. Birthday cards, erotic massages, and mayonnaise top that list . Once you've taken the plunge and discovered how fantastically easy and how infinitely better it is to make mayonnaise at home, you'll never settle for the jiggly, quivery, store-bought stuff again., which leaves you ample time to water the lawn or perhaps reorganize the tool shed before the chicken is finished cooking and cooling.
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