Sous Vide Moroccan Chicken 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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This is a tasty salad with lots of colourful elements. The chicken is coated in a Moroccan spice rub, then cooked sous vide at 140F/60C for one hour. The result is flavor-filled, tender chicken tenderloins. 
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Ingredients for 2

  • 6 chicken tenderloins

  • 4 cups (946 g) pumpkin, cut into cubes and roasted

  • 4 cups (946 g) rocket

  • 4 tbs (60 g) sliced almonds

  • Juice of 1 lemon

  • 2 tbs (30 ml) olive oil

  • 4 tbs (60 g) chopped red onion

  • 2 pinches of paprika

  • 2 pinches of turmeric

  • 2 pinches of cumin

  • 2 pinches of salt


  • Step 1

    Combine the spice mix and coat the chicken it, then seal and cook sous vide at 140F/60C for 1 hour. When finished, sear the chicken tenderloins in a hot pan for 1 minute on each side.

    • Finishing Steps

    • Step 0

      Combine all of the other ingredients in a bowl, toss to combine, then top with the chicken.

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140 F / 60 C Recipe Temp
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