It's hard not to recommend steak.  Have you been out to the ChefSteps site?  Lots of info about sous vide there.

I've also done scrambled eggs sous vide, and they are so silky that it's almost like custard.

I find that the mouthfeel of sous vide chicken is just wrong to me.  Maybe all these years of eating dried out chicken breast has conditioned me to feel that tender chicken is going to give me salmonella.