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

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.

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).

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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