Sous Vide Chicken and Avocado Salad
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Ingredients for 2
1 chicken breast
1 avocado, sliced into bite-sized pieces
10 cherry tomatoes, halved
2 cups (225 grams) lettuce, chopped
2 tbs (30 mL) olive oil
1 tbs (15 mL) lemon juice
1 garlic clove, crushed
Salt and pepper
2 tsp (30 mL) honey
Cook the chicken breast sous vide at 140F (60C) for 1 hour 15 minutes.
Season the breast with salt and pepper and pan fry on high in 1 tbs olive oil 30 seconds each side, then slice
Combine garlic, lemon juice and olive oil and honey in a small bowl.
Combine all other salad ingredients and toss salad in dressing, top with chicken and season with salt and pepper.