I can totally understand the texture issue with sous vide chicken breasts. Your brain and previous experience is directing you to expect a fairly firm product. Moist and tender is where sous vide chicken breasts excel. I have used mine in chicken salad as Roger suggested, and they are great there. I enjoy rare meats, and raw sushi, so that soft texture thing to me is desirable, and something not weird to me. But sometimes the texture of sous vide poultry requires a re-programming of the mind and taste-buds. Sometimes the brain interprets something with that texture to be undercooked, dangerous, and risky to eat, even though it is cooked. Thus, it is not an enjoyable experience.
