Yeah, & it's chunky stuff (kindling) that could struggle beyond playing jenga.
Start with the pork steak & enjoy.
ditto a boeuf steak & a vache burger
Use that guide link I sent you,,,
This one, with the options,
https://anovaculinary.com/pages/sous-vi ... ture-guide
But personally use the phone app "guide section" ..of which for chicken salad the cook is 60.0 c for 2 hours "very soft & juicy"
(on that "guide" swipe to see the other temps 65.6 for 1 hour " tender juicy, slightly stringy" & finally 71.1c for 1 hour "firm juicy, stringy"
But, lowest temp reaps rewards where it is to be thrown in with a really good salad bowl mix I promise you, (took my wife one try to try, & one more to love it, her brain (like many) shooting warnings of "but, ..undercooked chook" (which it definitely is not) ..the texture is superb, whether you use aromatics or not, doesn't need pan finish, just cooling (preferably) & bunging in the salad ..we eat it warm (it is barely
)
Pick, try, work through the likes dislikes.
Don't bother with veggies just get straight to the meat, & once happy cook, fast chill leave bagged & freeze (to be brought into play down the line via a heat up) ...considering your sauce making, plan something for that, be it cooked chunks or whatever...
This weather, get that salad chicken done & mixed with some decent ceaser (or similar) sauce ..as before my wife was VERY anti the proposed temps till tried, which is the safety mindset that should be adopted (times are set for pasteurisation so colour should not be too concerning, if you just start with some nice breast rather than on the bone chicken your brain will trust your taste-buds more.
reverse sear? ..nah! just go in with a "sampling" cooking mindset.