Sous Vide Honey Mustard Chicken with Avocado and Chickpea Salad
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Ingredients for 2
6 boneless, skinless chicken breast tenderloins
4 tablespoons extra virgin olive oil
4 teaspoons honey
4 teaspoons wholegrain mustard, plus more for serving
Salt and freshly ground black pepper
2 cups mixed lettuce
1 (14-ounce/400 g) can chickpeas, drained
1 avocado, peeled, pitted, and diced
4 teaspoons freshly squeezed lemon juice
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Combine the chicken, 2 tablespoons olive oil, 2 teaspoons honey, 2 teaspoons mustard in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour and 15 minutes.
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Step 3
Meanwhile, combine the lettuce, chickpeas and avocado in a large bowl. Set aside.
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Step 4
In a small bowl, whisk together the lemon juice, remaining 2 tablespoons olive oil, remaining 2 teaspoons honey, and remaining 2 teaspoons mustard. Season to taste with salt and pepper. Set aside.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard any cooking liquid.
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Step 1
Toss the salad mixture with the dressing and transfer to serving plates. Top with the chicken and a teaspoon of mustard. Serve and enjoy!