Curried Chicken Salad

Season chicken breasts with salt and pepper, then vacuum seal. Place the chicken in a Suvie pan, cover with water, and load into bottom zone of Suvie. Enter cook settings below and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 155°F, 1 hour; Top Zone: None

While the chicken cooks, prepare the rest of the salad. In a large bowl combine 1/3 cup mayo, 1/3 cup yogurt, 1 1/2 tbsp curry powder, 1/2 tsp ground ginger, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp honey, 2 tbsp mango chutney, 1 tbsp lime juice, 1 diced red onion, and 1 diced mango. Refrigerate until chicken is done cooking.

After the cook, remove chicken from Suvie. Drain water from pan, discard vacuum seal bag, and pat chicken breasts dry. When the chicken is cool enough to handle, shred into bite-size pieces with two forks or your hands. Add the shredded chicken to the mixing bowl with the other ingredients.

Stir to combine and add more seasoning to taste if needed. Top the salad with the 1/3 cup chopped cashews and 1 small bunch chopped cilantro.