Main Dishes

Chicken salad

Tender sous-vide chicken breast tossed with fresh vegetables, raisins, pine nuts, and apple. A light, flavourful salad with a citrus vinaigrette.
Preparation Time:
20 min
Rest Time:
10 min
Cooking:
1 h 30 min
People:
4
Difficulty:
Easy
Course:
Cuisine Type:
Chef:
Frollemente

Ingredients

Chicken marinade & cooking
500 g Chicken breast
Juice of 1 orange
30 ml Extra virgin olive oil
1 tsp Brown sugar
Salt, to taste
Salad assembly
1 Celery stalk
2 Carrots
50 g Pine nuts
50 g Raisins
100 g Lamb's lettuce (mâche)
1 Apple
Extra virgin olive oil, to taste
Balsamic vinegar, to taste
Salt, to taste
Pomegranate seeds, to taste (optional)

Proceedings

1

In a bowl, prepare the vinaigrette to marinate the chicken.
Squeeze half of the orange and slice the other half. In the bowl, combine the orange juice, olive oil, brown sugar, and a pinch of salt. Mix well.

Add the chicken breast (trimmed of any fat) to the bowl and let it marinate for 10 minutes. Then transfer everything into a sous-vide cooking bag.

Add the orange slices, seal the bag, and cook in the oven using the sous-vide function at 70°C for 90 minutes.

2

Once cooked, remove the chicken from the bag and shred it.
Place it in a bowl and dice the celery and carrots. Add them to the bowl along with the lamb’s lettuce, raisins, pine nuts, and pomegranate seeds (if used).

3

Wash the apple and cut it into very thin slices. Drizzle the salad with extra virgin olive oil, a splash of balsamic vinegar, and a pinch of salt.
Mix everything well, transfer to a serving platter, and garnish with the apple slices.

Serve your flavorful chicken salad!

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