Modernist Cooking Made Easy is now Amazing Food Made Easy. It's the same great recipes, reviews, and articles just with a new name!
View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Salad with Sous Vide Chicken Recipe

Right now we are getting lots of spring veggies popping up in our garden and in markets around us. I wanted to do a simple salad to highlight the flavors of our veggies. I also added some sous vide chicken to help make it more filling.



I used a spicy vindaloo seasoning on the sous vide chicken to give it some bite and help flavor the salad. I cooked it for a few hours at 141°F (60.5°C) then grilled it for a few minutes to get the crust on it. For the dressing I used a simple white wine vinaigrette.

You can use anything in the salad you want but here I used lettuce and radishes from the garden and some yellow peppers for color and crunch. I also tossed on fresh blueberries since they are in season and I can't get enough of them. I also topped it with roasted seeds for texture and saltiness.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Salad with Sous Vide Chicken you can check out the following.

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Salad with Sous Vide Chicken

  • Published: June 10, 2011
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 or up to 5 Hours
  • Cooks: 141°F (60.5°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Salad with Sous Vide Chicken

  • For the Sous Vide Chicken

  • 4 chicken breasts
  • 3 tablespoons vindaloo seasoning or other spice mixture
  • Salt and pepper
  • For the Salad

  • 4 plates of mixed lettuce
  • 1 yellow pepper, cut into slices
  • 6 to 8 radishes, thinly sliced
  • 1/2 cup blueberries
  • 1/4 cup roasted seeds or sunflower seeds
  • 4 to 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Salt and pepper

Cooking Instructions for Salad with Sous Vide Chicken

For the Sous Vide Chicken

At least 3 to 5 hours before serving

Preheat the water bath to 141°F (60.5°C).

Salt and pepper the chicken and sprinkle with about 1 tablespoon of the spice mixture. Add to the sous vide pouches, seal, and place in the water bath. Cook the chicken for 2 to 4 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Finish

Preheat a grill to high heat.

Take the sous vide chicken out of the pouches and pat dry. Liberally sprinkle with the remaining spice mixture and let sit for a few minutes. Sear them on a very hot grill for 1 to 2 minutes per side. Remove from the heat.

To make the vinaigrette combine the vinegar, salt, and pepper in a bowl. Then slowly whisk in the olive oil.

To Assemble

To serve, place the greens in individual bowls or on plates. Top with the bell pepper, radishes, and blue berries. Add the chicken and spoon the vinaigrette on top. Add the roasted seeds and serve.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Salad with Sous Vide Chicken Recipe

PT2H 4 People Ingredients: 4 chicken breasts 3 tablespoons vindaloo seasoning or other spice mixture 4 plates of mixed lettuce 1 yellow pepper cut into slices 6-8 radishes thinly sliced ½ cup blueberries ¼ cup roasted seeds or sunflower seeds 4-6 tablespoons olive oil 3 tablespoons white wine vinegar