Sous Vide Pesto Chicken Salad

(11)

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

  • Rate This

Basil smells like summer, and this sous vide pesto chicken salad does, too. We served our salad over a bed of greens, but it would also make a fantastic sandwich or wrap.


Read More

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.


Ingredients for 6

  • 2 pounds (906 mL) boneless skinless chicken breasts

  • Kosher salt and freshly ground black pepper

  • ½ cup (118 mL) mayonnaise

  • 1/3 cup (79 mL) basil pesto

  • 1 tablespoon (15 mL) lemon juice

  • 1 cup (237 mL) thinly sliced radishes

  • 1 cup (237 mL) frozen green peas, thawed

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62.8 °C).

  • Step 2

    Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.

    • Finishing Steps

    • Step 0

      Remove the chicken, pat dry, and let cool for 10 minutes.

    • Step 1

      Whisk together the mayo, pesto, and lemon juice and season with salt and pepper.

    • Step 2

      Shred the chicken and toss with the dressing, radishes and peas.

Latest Comments

145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time