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 ...

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I love Chicken Parmesan, but it sometimes seems too heavy for summertime dinners. Instead, I use the fresh produce I am either growing (lettuce, basil) or buying at the farm stands. A drizzle of olive oil and a squeeze of lemon is all this needs by way of dressing.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145.4ºF (63ºC).

  • 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.

    • Finishing Steps

    • 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.

    • 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.

    • 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.

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145.4 F / 63 C Recipe Temp
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