2 Boneless Skinless Chicken Breasts
1 Bay Leaf
2 Thyme Sprigs
1 Garlic Clove, smashed
1 Lemon, sliced into ¼ inch thick slices
1Tbsp Extra Virgin Olive Oil
¼cup Red Wine Vinegar
2Tbsp Shallot, minced
1Tbsp Dijon Mustard
¼cup Extra Virgin Olive Oil
10 Cherry Tomatoes, quartered
1cup Blue Cheese, crumbled
2 Romaine Hearts, chopped
2 Hard Boiled Eggs, cut into medium sized pieces
8 slices Thick Cut Bacon, cooked crispy and chopped
1 Avocado, cut into ¼ inch cubes
Salt, as needed
Freshly Ground Black Pepper, as needed
Preset circulator to 66 degrees Celsius.
Season chicken breasts on both sides with salt and fresh ground black pepper.
Place chicken into sealable bag with bay leaf, thyme, garlic, lemon and 1Tbsp of olive oil.
Place bag into preheated water, clip to side of pot and let cook, fully submerged, for 1 hour.
In a mixing bowl, combine the red wine vinegar, shallot and Dijon mustard. Whisk until all the ingredients are distributed evenly. Season with salt and pepper, then slowly drizzle in the ¼ cup of olive oil while whisking until completely incorporated.
Once chicken is cooked, place the entire bag in a bowl filled with water with ice to cool. After cooled, remove the chicken from the bag and dice into ½ - inch cubes.
In mixing bowl, dress the diced chicken, cherry tomatoes and romaine lettuce with the red wine vinaigrette, also adding salt and pepper to taste.
Season the hard boiled eggs and avocado with salt and pepper.
Arrange dressed salad on 4 separate plates, adding the egg, avocado, blue cheese and bacon on top of each as desired.
The method used here for the chicken breasts can be applied to any of your go-to recipes that use white meat chicken breasts, giving you a flavorful base from which to begin.
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