Sous Vide Pesto Chicken Salad
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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.
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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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62.8 °C).
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Step 2
Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.
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Finishing Steps
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Step 0
Remove the chicken, pat dry, and let cool for 10 minutes.
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Step 1
Whisk together the mayo, pesto, and lemon juice and season with salt and pepper.
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Step 2
Shred the chicken and toss with the dressing, radishes and peas.