Sous Vide Chicken Breast Salad
⏳ Time
2 hours 30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Sous Vide Chicken Breast Salad
Ingredients
- Chicken fillet - 2 pieces
- Ocean salt - 5.6 oz
- Thyme - 4 sprigs
- Garlic - 2 cloves
- Quinoa - 5.3 oz
- Mixed salad greens - 2.8 oz
- Cilantro - 0.4 oz
- Fresh Mint - 0.4 oz
- Spanish onions - 1 head
- Lemon - ½ pieces
- Red Wine Vinegar - 3 fl oz
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Remove the skin and membranes from the chicken.
Step 2
Dissolve 160 grams of sea salt in 2 liters of cold water. Add the chicken and let it sit for 1 hour.
Step 3
Peel the red onion and slice it into wedges.
Step 4
Pour 100 ml of water into a saucepan, add 100 grams of sugar and 100 ml of wine vinegar. Bring to a boil and cook for one minute, until the sugar is dissolved.
Step 5
Place the chopped onion in a saucepan, bring it to a boil again, and then immediately remove it from the heat. Allow it to cool.
Step 6
In another saucepan, bring water to a boil, add salt, and cook the quinoa until done, about 13 minutes. Drain in a sieve and let cool.
Step 7
Rinse the chicken under running water and pat it dry. Brush with olive oil.
Step 8
Place the chicken breasts, thyme, and sliced garlic cloves into a bag. Vacuum seal.
Step 9
Cook the chicken breasts at 147°F for 1 hour.
Step 10
Chop the cilantro and mint. Mix with 50 ml of olive oil, lemon juice, salt, and ground black pepper.
Step 11
Arrange the salad leaves, quinoa, slices of chicken breast, and pickled onions on a plate.
Step 12
Drizzle with dressing and serve at the table.
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