Sous Vide Moroccan Chicken Salad
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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
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.
Combine all of the other ingredients in a bowl, toss to combine, then top with the chicken.