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 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!
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
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.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!