Nice Little Sous Vide Chicken Breast Salad
Chicken breasts can make, among lots of other things, a nice salad. And while many like the light, easy salad that you see almost everywhere, there also is a “more robust” kind of salad that I tend to like. If you really want a meal with a nice one or two chicken breast plopped on top, this is what I had in mind when I decided to fix a nice salad dinner.
This whole dish is really rather easy to make. All it really requires is a sauce made up of butter, vinegar, honey and maybe a little soy sauce to give it a color and add a little to the flavor. You’ve all heard me talk about sous vide on many occasions. But I will never make a chicken breast any other way (unless I’m cooking a whole chicken). If you’ve never had a sous vide breast, you’ll know what I mean. If you haven’t, I can’t begin to tell you how much of a difference it makes. Can you do this without? Yep. But if you can, get a sous vide. You’ll be glad you did.
Once the sauce is made, and the chicken is done, all you really need to do is toss the breasts on a quick grill (or some other kind of grilling machine) with a little bit of the sauce and pull together as much salad as you’d like. When the grilling is done, all you need to do is pour the rest of the sauce over the chicken and onto the salad underneath, and you’re done.
Note: By the way, this is the 501st post to this recipe site and while I had no idea we would ever get this far, it is gratifying to know that we’ve done fairly well as recipe blogs go. Much has happened since the first post a little over three years ago and there is much more to do. Stick around. I hope it gets even better.
- 1 or 2 Chicken breasts, done sous vide at 150 degrees for about 2 hours
- Butter or other kind of salad lettuce (and whatever else you want in the salad)
- Salt and pepper to taste
- 1 Tbsp. butter
- 2 Tbsp. cider vinegar
- 1/4 cup honey
- 1 Tbsp. soy sauce
- Sauce from half a lemon
- Have the chicken breasts done sous vide (150 degrees at 2 hours).
- Make the sauce, combining all the ingredients (butter, cider vinegar, honey and soy sauce) until it comes to a boil and let it cool down.
- Then, using a grill, searing device or some other source, grill the chicken until it's lightly browned, basting with the sauce.
- Finally, place the salad on a plate or in a bowl, place the chicken breast on the top and pour the remaining sauce over. Finish with a little lemon juice.