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, ...

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Chicken and avocado is a great combination in a salad. With protein and vegetables, this recipe is simple, yet filled with flavor. 
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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


  • Step 1

    Cook the chicken breast sous vide at 140F (60C) for 1 hour 15 minutes.

    • Finishing Steps

    • Step 0

      Season the breast with salt and pepper and pan fry on high in 1 tbs olive oil 30 seconds each side, then slice

    • Step 1

      Combine garlic, lemon juice and olive oil and honey in a small bowl.

    • Step 2

      Combine all other salad ingredients and toss salad in dressing, top with chicken and season with salt and pepper.

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140 F / 60 C Recipe Temp
Recipe Time
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