Sous Vide Pesto Chicken Salad

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.

Author

Emily Farris and Jeff Akin

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

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 145F / 62.8C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 145°F (62.8 °C).
2. Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.

Finishing Steps

1. Remove the chicken, pat dry, and let cool for 10 minutes.
2. Whisk together the mayo, pesto, and lemon juice and season with salt and pepper.
3. Shred the chicken and toss with the dressing, radishes and peas.