Sous Vide Honey Mustard Chicken with Avocado and Chickpea Salad


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If you love honey mustard, you will definitely be a fan of this salad. The chicken is cooked in a honey mustard marinade and served on top of a chickpea and avocado salad coated in a honey mustard dressing.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • 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.

  • Step 3

    Meanwhile, combine the lettuce, chickpeas and avocado in a large bowl. Set aside.

  • 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.

    • Finishing Steps

    • 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.

    • 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!

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140 F / 60 C Recipe Temp
Recipe Time
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