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Confused: How to safely sous vide chicken breasts destined for Chicken Salad?

sweet100s | Jun 1, 201501:41 AM

Just received an Anova sous vide precision cooker.
It's swirling away in the kitchen. Sounds like a washing machine when running.

2 questions

1) I'm confused by the temps that chicken salad recipes I've found call for: 140 or 145 degrees Fahrenheit for 1 or 2 hours.

I thought 165 degrees Fahrenheit was required to kill listeria and salmonella?

2) For those who have actually made chicken salad this way, could you summarize results of your trial & error?

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