Sous Vide Pesto Chicken Salad
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Basil smells like summer, and this sous vide pesto chicken salad does, too. We served our salad over a bed of greens, but it would also make a fantastic sandwich or wrap.
Ingredients for 6
2 pounds (906 mL) boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
½ cup (118 mL) mayonnaise
1/3 cup (79 mL) basil pesto
1 tablespoon (15 mL) lemon juice
1 cup (237 mL) thinly sliced radishes
1 cup (237 mL) frozen green peas, thawed
Set the Anova Sous Vide Precision Cooker to 145°F (62.8 °C).
Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.
Remove the chicken, pat dry, and let cool for 10 minutes.
Whisk together the mayo, pesto, and lemon juice and season with salt and pepper.
Shred the chicken and toss with the dressing, radishes and peas.