Sous Vide Chicken Breast Salad with Lemon Herb Vinaigrette
Sous Vide Chicken Breast Salad with Lemon Herb Vinaigrette
Ingredients
For the Sous Vide Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 2 fresh thyme sprigs
For the Salad
- 6 cups mixed greens
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup crumbled feta cheese, optional
- 1/4 cup toasted slivered almonds, optional
For the Lemon Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Season the chicken breasts: Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon of olive oil, then season generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Place the seasoned chicken breasts into a vacuum-sealable bag or a large freezer-safe Ziploc bag along with the fresh thyme sprigs. If using a Ziploc bag, use the water displacement method to remove as much air as possible before sealing.
⏱️ 5 min
- 2
Set up the sous vide bath: Fill a large pot or container with water and attach your sous vide circulator. Set the temperature to 145°F (63°C). Once the water reaches the target temperature, carefully place the sealed chicken bag into the water bath, ensuring it is fully submerged.
⏱️ 5 min•🌡️ 145
- 3
Cook the chicken: Cook the chicken breasts for 1 hour and 30 minutes to 2 hours. This time allows the chicken to reach a perfectly tender and juicy texture.
⏱️ 90 min•🌡️ 145
- 4
Prepare the vinaigrette: While the chicken cooks, whisk together all the ingredients for the lemon herb vinaigrette in a small bowl: 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min
- 5
Chill the chicken: Once cooked, remove the chicken from the sous vide bath. For best results in a cold salad, immediately transfer the sealed bag to an ice bath for at least 30 minutes to rapidly cool the chicken. This stops the cooking process and keeps the chicken juicy.
⏱️ 30 min
- 6
Prepare salad components: While the chicken chills, prepare the remaining salad ingredients. In a large bowl, combine the 6 cups of mixed greens, 1 pint of halved cherry tomatoes, 1 diced cucumber, 1/4 cup of thinly sliced red onion, and 1 diced avocado. If using, add 1/2 cup of crumbled feta cheese and 1/4 cup of toasted slivered almonds.
⏱️ 10 min
- 7
Slice and assemble: Remove the chilled chicken from the bag, discarding the thyme sprigs. Slice the chicken breasts into 1/2-inch thick strips or dice them into bite-sized pieces. Add the sliced chicken to the bowl with the prepared salad ingredients. Drizzle with the lemon herb vinaigrette and toss gently to combine. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sous Vide Chicken Breast Salad with Lemon Herb Vinaigrette
Ingredients
For the Sous Vide Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 2 fresh thyme sprigs
For the Salad
- 6 cups mixed greens
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup crumbled feta cheese, optional
- 1/4 cup toasted slivered almonds, optional
For the Lemon Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Season the chicken breasts: Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon of olive oil, then season generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Place the seasoned chicken breasts into a vacuum-sealable bag or a large freezer-safe Ziploc bag along with the fresh thyme sprigs. If using a Ziploc bag, use the water displacement method to remove as much air as possible before sealing.
⏱️ 5 min - 2
Set up the sous vide bath: Fill a large pot or container with water and attach your sous vide circulator. Set the temperature to 145°F (63°C). Once the water reaches the target temperature, carefully place the sealed chicken bag into the water bath, ensuring it is fully submerged.
⏱️ 5 min•🌡️ 145 - 3
Cook the chicken: Cook the chicken breasts for 1 hour and 30 minutes to 2 hours. This time allows the chicken to reach a perfectly tender and juicy texture.
⏱️ 90 min•🌡️ 145 - 4
Prepare the vinaigrette: While the chicken cooks, whisk together all the ingredients for the lemon herb vinaigrette in a small bowl: 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min - 5
Chill the chicken: Once cooked, remove the chicken from the sous vide bath. For best results in a cold salad, immediately transfer the sealed bag to an ice bath for at least 30 minutes to rapidly cool the chicken. This stops the cooking process and keeps the chicken juicy.
⏱️ 30 min - 6
Prepare salad components: While the chicken chills, prepare the remaining salad ingredients. In a large bowl, combine the 6 cups of mixed greens, 1 pint of halved cherry tomatoes, 1 diced cucumber, 1/4 cup of thinly sliced red onion, and 1 diced avocado. If using, add 1/2 cup of crumbled feta cheese and 1/4 cup of toasted slivered almonds.
⏱️ 10 min - 7
Slice and assemble: Remove the chilled chicken from the bag, discarding the thyme sprigs. Slice the chicken breasts into 1/2-inch thick strips or dice them into bite-sized pieces. Add the sliced chicken to the bowl with the prepared salad ingredients. Drizzle with the lemon herb vinaigrette and toss gently to combine. Serve immediately.
⏱️ 5 min