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Sous Vide Curried Chicken Salad Recipe

Chicken salad is a classic summer dish, but sometimes it can be a little dry and bland, and no amount of mayonnaise can save it. Using sous vide to cook the chicken is a great first step, resulting in always moist and tender meat. To bump up the flavor, I turn to fruit chutney and curry powder. Then I round it out and add a ton of texture with diced celery, carrots, grapes, apples and pecans. It's a dynamic, flavorful dish that everyone loves.

Sous vide chicken curry salad 1

For the chutney, I prefer Major Grey's Mango Chutney, but most sweet and spicy chutneys will work.

I like my sous vide chicken breasts cooked at 141F°F (60.6°C) until pasteurized, normally 2 to 3 hours. Though with chicken salad you can get away with a higher temperature if you prefer. I usually don't even sear the chicken and no one has ever complained!

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

Note: You can learn more about chicken from my How to sous vide chicken breasts or view all my sous vide chicken articles.

Sous vide chicken curry salad 6

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Curried Chicken Salad Recipe

  • Published: December 20, 2018
  • By Jason Logsdon
  • Cooks: 141°F (60.6°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Curried Chicken Salad

Sous vide chicken curry salad
  • For the Sous Vide Chicken Breasts

  • 2 chicken breasts (I personally love Crowd Cow)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • For the Curry Dressing

  • 1/4 cup mayonnaise
  • 1/3 cup fruit chutney
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons curry powder
  • To Assemble

  • 1 celery stalk, diced
  • 2 carrots, peeled and diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil leaves
  • 1 cup seedless grapes, halved
  • 1/2 sweet apple, deseeded and diced
  • 1/2 cup pecans, toasted

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Curried Chicken Salad

For the Sous Vide Chicken Breast

Preheat a water bath to 141°F (60.6°C).

Sous vide chicken curry salad 2

Mix together the spices in a small bowl. Lightly salt and pepper the chicken breasts then sprinkle with the spice mixture. Place in a sous vide bag then seal. Put the bag in the water bath and cook the chicken breasts for 2 to 4 hours until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Curry Dressing

Whisk together all of the dressing ingredients then salt and pepper to taste.

To Assemble

Take the sous vide bag out of the water and remove the chicken breasts. Dry them off thoroughly using a paper towel or dish cloth. Quickly sear the chicken for 1 to 2 minutes per side, until just browned, then remove from the heat. Shred or chop the chicken into bite-sized pieces.

Toss the celery, carrot, parsley, basil, grapes, apples and chopped chicken together with the curry dressing. Place in a bowl then top with the pecans and serve.

Sous vide chicken curry salad 5

Nutritional Information for Sous Vide Curry Chicken Salad

  • Calories: 342
  • Fat: 29g
  • Protein: 76
  • Carbohydrate: 20g
  • Fiber: 5g
  • Sugar: 12g
  • Cholesterol: 16mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Curried Chicken Salad Recipe

4 Ingredients: 2 chicken breastsSnippet|meats_ingredient_really_like_chicken 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 cup mayonnaise 1/3 cup fruit chutney 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 teaspoons curry powder 1 celery stalk diced 2 carrots peeled and diced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil leaves 1 cup seedless grapes halved 1/2 sweet apple deseeded and diced 1/2 cup pecans toasted
4.6875 stars - based on 16 reviews
Using sous vide for the chicken for chicken salad results in moist and tender meat. I lift the flavor with fruit chutney and curry powder then up the texture with celery, carrot, grapes, apple, pecan.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.