Your best method, cooking breasts for chicken salad?

[Saregama]

Coming back to update this.

Sous vide at 145 for 3 hours, best textured chicken salad I’ve made to date. (150-155 for thighs.)

@CCE i think you should be able to approximate it stovetop, as it’s a similar texture to Cantonese poached chicken (white cut chicken).

Sous Vide Cooking...who does it, what do you cook, how do you do it?

Chicken breast two ways, Hainanese and one that was intended to be in the style of a Chaozhou / Teochow braise, but ended up a lot like soy sauce chicken. 145F for 3 hours. Nice texture. Used some of the Hainanese chicken to make chicken salad. Perfect texture for the salad, perhaps the best I’ve made at home. [IMG_6008] [IMG_6012] [IMG_6014]