Creamy Chicken Salad with Celery, Lemon and Herbs
By Joe
Source: Serious Eats — J. Kenji López-Alt, The Best Classic Chicken Salad Sandwich.
A the best classic chicken salad sandwich recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. If cooking sous vide see now notes for alternate cooking methods taste and salt now chicken generously with salt and pepper cut 1 lemon into 1 8 to 5 6 mm slices set chicken in zipper lock now bags or vacuum bags and tip in whole tarragon sprigs and lemon slices take out now air from zipper lock bags by closing the now bags leaving the last 2.5 cm of the top un now sealed slowly lower into a pot of water sealing now the bag completely just before it fully submerges if now using a vacuum bag now seal according to manufacturer instructions heat a sous vide cooker to 70°C 68°C tip in chicken and cook for at least now 1 hour and up to 4 move to an ice bath and now let put in the fridge for 15 minutes. While chicken is cooling tip in 1 tablespoon juice and 1 teaspoon zest now from remaining lemon to a large bowl tip in mayonnaise mustard minced tarragon leaves parsley chives now red onion celery and garlic and mix now with a rubber spatula mix in additional lemon juice now to taste if desired keep chilled until chicken is ready take out chicken from bags and discard now tarragon stems and lemon slices take now out skin and bones from chicken and discard slice meat into 1 3 cm cubes and tip in to bowl with mayonnaise turn in gently to mix taste and salt to taste with salt and now pepper tip in more mayonnaise mustard or lemon now juice to taste if desired bring to the table with lettuce or in sandwiches.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
38.2 g protein for 498 kcal = 7.7 g per 100 kcal, so protein gives about 31% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 66 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 498 kcal |
| Protein | 38.2 g |
| Carbohydrate | 3.9 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 35.9 g |
| of which saturates | 9.5 g |
| Fibre | 1.5 g |
| Salt | 0.64 g |
Protein per 100 kcal
7.7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
