Sous Vide Poached Chicken with Spring Vegetable Salad

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

Directions

• 

  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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