Chicken breast that are boneless and skinless can also be tasteless.

But they don’t have to be with this sous vide technique!

Take the chicken breasts and put a little kosher salt and fresh ground pepper on both sides. Take a ziplock bag and add about 2 TBSP olive oil and smush the bag flat so the oil coats most of the inside. Add the chicken breast and remove the air before sealing the bag. Cook at 142-145F for 1-2 hours.

You can eat the chicken right away OR give this a try …

After cooking, toss breasts –  bag and all – in the refrigerator. As long as you didn’t open them, they will be good for at least 2 to 3 days.

Here is where the fun begins. The cold chicken can be cubed for salad, mixed with some dressing or mayo for sandwiches, or made into cold soft tacos!

Use the small tortillas (corn or wheat).  Cut a cold chicken breast into long strips and place one or two strips in the middle of each tortilla. Add a dollop of guacamole (I like the lazy ass style), some shredded cheese, some greens, and a little salsa. That’s it!

These can be made ahead and are great for a picnic!