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.
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.
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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.
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 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!