Sous Vide Poached Chicken with Spring Vegetable Salad


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This super simple sous vide poached chicken is a delight when tossed with an abundance of savory greens, aromatics and a hint of radish zeal. This naturally gluten-free meal is simple, pretty and delicious.
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Pro-level cooking techniques made simple.

Ingredients for 6

  • 2 pounds (906 mL) boneless skinless chicken breasts

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons (45 mL) mayonnaise

  • 1 tablespoon (15 mL) lemon juice

  • 1 tablespoon (15 mL) champagne vinegar

  • 1 tablespoon (15 mL) creamy Dijon mustard

  • 1 teaspoon (5 mL) minced fresh garlic

  • 2 teaspoons (10 mL) minced shallot

  • 2 tablespoons (30 mL) extra-virgin olive oil

  • 4 sprigs fresh tarragon leaves

  • 1 cup (237 mL) thinly sliced radishes

  • 1 cup (237 mL) frozen green peas, thawed

  • 1 cup (237 mL) asparagus tips, blanched

  • 1 cup (237 mL) pea shoots


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F.

  • 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 0

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

    • Step 1

      Whisk together the mayo, lemon juice, vinegar, mustard, garlic, shallot, olive oil, and tarragon. Season with salt and pepper.

    • Step 2

      Thinly slice chicken and toss with radishes, peas, asparagus, pea shoots, and dressing.

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145 F / 62.8 C Recipe Temp
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