Summertime Sous Vide Chicken Caprese with Salad
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Note: The chicken can be made and topped ahead of time. Keep refrigerated until about 30 minutes before serving; let topped chicken rest on kitchen counter while you prep rest of salad and dinner, then place chicken on salad and serve.
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Ingredients for 2
2 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 teaspoons unsalted butter
4 cups mixed lettuce
1 large tomato, sliced
1 ounce fresh mozzarella, sliced
2 tablespoons diced red onion
Fresh basil leaves
1 tablespoon extra virgin olive oil
2 lemon wedges, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145.4ºF (63ºC).
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Step 2
Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry. Discard cooking liquid.
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Step 1
Melt butter in large skillet over medium-high heat. When the butter stops foaming, add the chicken breasts and sear until golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm.
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Step 2
Divide lettuce between 2 serving plates. Top with chicken breasts. Top chicken tomato, mozzarella, red onion, and basil. Drizzle with olive oil and season with salt and pepper. Serve with lemon wedges.