Sous Vide Grilled Chicken Salad Recipe with Honey Mustard
This is a nice and light salad with chicken on it. You can use any garnishes you prefer but here we use radishes, bell pepper, sunflower seeds, and fresh blueberries to add sweetness and a crunch. I also like this salad with fresh snap peas or green beans. For a more savory salad you can mix in a few roasted garlic cloves into the dressing and mash it in real good.
If you want to learn how to sous vide chicken, I have many guides to help.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
Ingredients for Sous Vide Grilled Chicken Salad with Honey Mustard
- 4 chicken breasts (I personally love Crowd Cow)
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1/2 teaspoon ground cumin
- Salt and pepper
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons honey mustard
- 1 tablespoon lemon juice
- Mixed greens
- Radishes, sliced
- Yellow peppers, cut into strips
- Fresh blueberries
- Sunflower seeds
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Cooking Instructions for Sous Vide Grilled Chicken Salad with Honey Mustard
Preheat a water bath to 141°F (60.5°C).
In a small bowl mix together the spices. Season the chicken breasts with the salt and pepper then sprinkle with the spices. Add to the sous vide bag and seal.
Place the sous vide bag into the water bath and cook 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.
Add all of the dressing ingredients to a bowl and mix well. Add salt and pepper, tasting until the seasoning is right.
Preheat a grill to very hot.
Take the chicken out of the bag and pat dry. Sear the chicken over high-heat on your grill, about 1 to 2 minutes per side.
Place the mixed greens in a bowl and top with the radishes, and yellow peppers. Drizzle with the dressing, then add the chicken, blueberries, and sunflower seeds then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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