BLT Caesar Salad with Sous Vide Chicken
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Ingredients for 2
6 chicken breast tenderloins
Salt and freshly ground black pepper
2 teaspoons unsalted butter
1 tablespoon extra virgin olive oil
3 pieces thick-cut bacon
1/2 multigrain dinner roll
4 tablespoons mayonnaise
2 tablespoons distilled white vinegar
2 tablespoons finely chopped red onion
1 baby head romaine lettuce, base cut off and leaves separated
6 cherry tomatoes, halved
1/2 avocado, pitted and thinly sliced
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Season the chicken tenderloins with salt and pepper and place in a large zipper lock or vacuum seal bag. Add the butter.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour and 15 minutes.
While the chicken is cooking, prepare the bacon dust: Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the bacon and fry, turning occasionally, until crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate. Reserve rendered fat in the pan.
Place the dinner roll in a food processor and pulse until the roll has turned to fine crumbs, 10 to 20 pulses.
Return the skillet to medium heat. When the bacon fat is shimmering, add the breadcrumbs and fry, stirring frequently, until browned and crisp, 6 to 10 minutes.
Transfer the toasted crumbs back to the food processor. Add the bacon and process until the bacon is crumbled and the mixture is homogenous, about 10 seconds.
Make the dressing: Combine the mayonnaise, vinegar, and red onion in a small bowl. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Discard cooking liquid. Arrange the lettuce, tomato, avocado, and chicken on two serving plates. Drizzle with dressing. Top salads with bacon dust, chives, and dill. Serve the salads with extra dressing and bacon dust on the side. Enjoy!
Arrange the lettuce, tomato, avocado, and chicken on two serving plates. Drizzle with dressing. Top salads with bacon dust, chives, and dill. Serve the salads with extra dressing and bacon dust on the side. Enjoy!