What temperature should I use for sous-vide chicken breasts? I'm finally going to advance my sous vide repertoire from just steaks to poultry.  I know the safety issues and am familiar with the salmonella death rate chart.  What I'm wondering about is the texture of the meat itself.

I've been cooking chicken on the grill and in the oven and in the pan and have grown used to a particular texture for the meat.  Most of these techniques end up taking the breast meat up to the 160-165 F range.

With sous vide I have a much better control over what temperature I can safely eat the meat at, however I don't want the texture to drive me away from the experience.  I was thinking of preparing the chicken at around 150-155.

Does anyone have any experience with poultry at these lower temperatures?
Go for 145. 2 hours. 

Salmonella dies even at "low" temperatures (from 135) as long as you cook it for longer. 

135 for at least 87 minutes, will kill salmonella.

However, I like it best when cooked at 145 for 2 hours.