Ingredients

• 2 chicken breasts, cooked sous vide

• ½ cup apricots, cut into small pieces

• 1 celery rib, finely chopped

• ½ cup mayonnaise

• Juice of ½ lemon

• ½ tablespoon mustard

• Salt to taste

Method

1. Cook chicken breast sous vide at 150°F for 1 hour and 10 minutes.

2. Place bagged chicken into cold water bath to stop the cooking process and let cool completely.

3. Roughly chop chicken breast into bite sized pieces.

4. In a large bowl, mix together the chicken, apricots, and celery.

5. Add the mayonnaise, lemon, mustard, and salt. 

6. Stir until well mixed.

7. Serve with bread as a sandwich or with greens as a salad.

Notes

• Lately, I’ve been using a very tasty combination of Caesar dressing and Kewpie mayonnaise instead of regular mayonnaise.