Sous Vide Jerk Chicken with Chickpea Salad


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This chicken salad combines the juiciness of sous vide chicken breast with the kick of jerk seasoning. With this combination, you have a salad that is absolutely perfect when combined with feta, chickpeas, pine nuts, basil and mint.
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Ingredients for 2

  • 6 boneless, skinless chicken breast tenderloins

  • 4 tablespoons extra virgin olive oil

  • 2 tablespoons hot sauce

  • 1 teaspoon ground cumin

  • 1 teaspoon light brown sugar

  • 1 teaspoon ground cinnamon

  • Salt and freshly ground black pepper

  • 1 (14-ounce/400 g) can chickpeas, drained

  • 1/2 cup crumbled feta cheese

  • 1/2 cup fresh basil, torn

  • 1/2 cup fresh mint, torn

  • 4 teaspoons pine nuts, toasted

  • 2 teaspoons honey

  • 2 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, hot sauce, cumin, brown sugar, and cinnamon 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 chickpeas, feta, basil, mint, and pine nuts in a large bowl. Set aside.

  • Step 4

    In a small bowl, whisk together the honey, lemon juice, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and chop into bite-sized pieces. Discard any cooking liquid.

    • Step 1

      Toss the salad mixture with the chicken and the dressing. Divide between plates, serve, and enjoy!

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140 F / 60 C Recipe Temp
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