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, ...
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
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
Directions
-
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.