Why It Works
- Cooking the chicken sous-vide allows you to cook it to a lower temperature than traditional methods, guaranteeing moister meat while maintaining food safety standards.
- Adding aromatics to the sous-vide bags packs the chicken with flavor before you even begin to dress it.
Mix up your classic chicken salad with this summery variation made with sweet corn, avocado, and the juiciest poached chicken tossed with a light and creamy miso dressing.
First Published June 2015
This recipe was cross-tested in 2022 and lightly updated to guarantee best results. For slightly firmer chicken that's still juicy and tender, we increased the sous-vide temperature from 150º to 155ºF.
1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)
1 1/2 teaspoon (4.5g) kosher salt, plus more as needed; for table salt, use half as much by volume
Freshly ground black pepper
1 medium (3 ounces; 80g) lemon
4 whole scallions (3 ounces; 80g), 2 roughly chopped (1/3 cup), 2 thinly sliced (1/3 cup), plus more for garnish
One 1-inch knob ginger (1/2 ounce; 15 g), thinly sliced
1 tablespoon white or 2 teaspoons yellow miso paste
1 tablespoon juice from one lemon
2 teaspoons mirin
1/2 teaspoon dried mustard, preferably Japanese
1 tablespoon extra-virgin olive oil
1 small clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon shichimi togarashi, plus more for garnish
3/4 cup fresh corn kernels cut from 2 ears sweet corn
1 (6 ounces; 170g) whole avocado cut into 1/2-inch dice (about 3/4 cup)
Season chicken generously with salt and pepper. Slice 1 lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole roughly chopped scallions and ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top unsealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.
If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 155°F. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.
If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 160°F on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 155°F. Transfer to an ice bath and let chill for 15 minutes.
Combine miso, lemon juice, mirin, mustard, olive oil, garlic, and togarashi in a large bowl and whisk until homogenous.
Place corn in a microwave-safe bowl and microwave on high power until cooked through and just starting to brown, about 1 minute. Alternatively, cook in a non-stick skillet with 1 teaspoon vegetable oil over medium-high heat until just starting to brown, about 4 minutes. Add to bowl with dressing.
When chicken is cooked, remove from bags and discard scallions and ginger. Remove skin and bones from chicken and discard. Cut meat into 1/2-inch cubes and add to bowl with dressing. Add avocado. Add sliced scallions. Toss chicken to coat in dressing and season with additional salt and pepper to taste. Serve immediately, garnish with scallions and togarashi.
Sous vide precision cooker or a small beer cooler
Shichimi togarashi is a Japanese seven spice blend that can be found in any Japanese supermarket. If unavailable, replace with a small pinch of cayenne pepper and a 1/4 teaspoon lemon zest.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 10g||37%|
|Total Sugars 16g|
|Vitamin C 135mg||674%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|