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!)

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Recipe Temp 145 F / 62.8 C
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62.8 °C).

  • Step 2

    Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.

    • Finishing Steps

    • Step 1

      Remove the chicken, pat dry, and let cool for 10 minutes.

    • Step 2

      Whisk together the mayo, pesto, and lemon juice and season with salt and pepper.

    • Step 3

      Shred the chicken and toss with the dressing, radishes and peas.

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145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time