The Best Chicken Salad


As far as sandwiches go, this is definitely one of the best ones out there.



Special equipment:

  • Joule or other sous vide immersion circulator


  • 4 cups of diced chicken

  • 3/4 cup red onion, diced

  • 1/2 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 teaspoon of fresh lemon juice

  • salt and pepper


  1. Salt and pepper the chicken liberally and cook until the internal temperature reads 150. degrees Fahrenheit. I cooked mine using sous vide method for guaranteed results, but oven or stovetop will also do the trick if you monitor the temperature. For the perfect texture with the least amount of fussing, sous vide is the best.

  2. Once the chicken is cooked, let it cool to room temperature and dice into small pieces (how big you cut it depends entirely on you. I like to preserve the texture of the chicken so I cut mine to about 1/2 inch cubes.

  3. Put the cut chicken in a large mixing bowl and add the onion, mayonnaise, mustard, and lemon juice.

  4. Mix well and serve immediately or cover and chill in the refrigerator.

  5. Serve on toasted bread with some leafy greens.

Happy eating!


Chicken salad is one of those weird-if-you-think-about-it foods, but remains one of the simplest and most delicious quick meals. Most recipes ask you to smother a bunch of overcooked, dry chicken with mayonnaise and some celery, yielding barely edible concoction. We are going to showcase the amazing texture of perfectly cooked chicken paired with a few simple ingredients so that we leave the chicken in the front seat. This is perfect for lunch or even dinner!