If you're bringing the chicken itself up to 160', that's plenty hot for killing the nasties. And isn't that how it works? That you bring the food up to the same temp as the water and hold it there till you're ready to use it? Are you finishing them in a hot oven or in a pan? I thought that was the key to killing surface bacteria. I think you're okay as long as you stay away from ground meat and do a quick sautee at the end.

I'm salivating at your experiments, Nancy. I want to move in if you're cooking sous vide now.

I've gotten extremely lazy about cooking lately. Good thing the Eadeses came up with this protein shake "cure". Real food sounds more appealing though.