Sous Vide chicken salad with mango for lunch マンゴー入り低温調理鶏胸肉サラダ

I regularly make sous vide chicken breast. Using skin-on and bone-in split breast, sous vide at 140F for 4 hours produces really good moist chicken. Most of the time, I ice it down in the cooking pouch and use it for chicken salad or just for sandwiches. If you do not open the pouch and keep it in the meat drawer, it will last for at least 2 weeks. I did not describe the chicken salad recipe accurately in the previous post. I add some fruit to this curry flavored chicken salad. The original recipe calls for grapes and cantaloupe which makes a wonderful salad. I did not have grapes or cantaloupe this time but had champagne mango, I added to this to the salad and it went extremely well. This was a weekend lunch.

We served my potato salad (Instead of Yukon gold, I am using Russet potato recently) and cheesy muffin with prosciutto and chives.

I added thinly sliced cucumber, salted with the moisture squeezed out and lightly dressed with sushi vinegar before mixing it into the potato salad.

I removed the skin and deboned the sous vide chicken breast (I also removed the tenderloin for another dish) then cut it into bite sized cubes. The dressing is the same as before; mixture of mayo, Greek yogurt, mango chutney, curry powder, and lemon juice. Since the dressing included mango chutney, I thought adding mango to the salad may work. So, I added champagne (yellow) mango cut into small cubes.

This worked well. The dressing is sweet and sour with curry flavor (although not hot despite a large amount of curry powder used due to the Greek yogurt and mayo) which is echoed in the taste of mango (more sweet than sour). This was a really good satisfying lunch.