Sous Vide Thai Chicken Salad with Peanut Dressing

Ingredients for 4

• 4 chicken breasts

• 1 bag salad mix (your choice!)

• 1 bunch cilantro

• 2 cucumbers

• 2 carrots

• 1 package wonton wrappers

• Oil for frying

• 1/4 cup peanut butter

• juice of 1 lime

• 2 tbsp chopped cilantro

• 3 cloves garlic

• 2 tbsp fresh ginger

• 1/2 cup water

• 2 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tsp fish sauce

• 1 tsp sesame oil

• 3 tbsp canola oil

Directions

• Step 1

  Set Anova Sous Vide Precision Cooker to 150°F / 65.5°C

• Step 2

  Season chicken generously with salt and pepper. Vacuum seal or place in ziplock bag.

• Step 3

  Place in water bath and cook for 1 hour.

• Step 4

  While chicken is cooking, dice cucumbers, shred carrots, and chop cilantro. Combine with salad mix.

• Step 5

  Fill a deep pot with oil, 1/2 way up. Bring temp to 350°F / 177°C. Cut wonton wrappers into ribbons and fry until crispy.

• Step 6

  Combine peanut butter, lime juice, chopped cilantro, garlic, fresh ginger, water, rice vinegar, soy sauce, fish sauce, sesame oil, and canola oil in a food processor or blender and blend until smooth and creamy.

• Stovetop Finish

• Step 0

  Sear chicken in a hot skillet for 30 seconds a side until just browned.

• Step 1

  Add wonton strips to salad mix. Toss to combine.

• Step 2

  Slice and layer chicken over salad, and top with dressing and devour this delicious dish!

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