Sous Vide Chicken Salad Bowl Blackened
Discover how to make a delicious Sous Vide Chicken Salad Bowl with a perfect blackened finish. Elevate your salad game with this easy, flavorful recipe!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asiatique
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon Cajun seasoning (8 g)
- 1 teaspoon smoked paprika (2 g)
- Salt, to taste
- Black pepper, to taste
- For the salad:
- 4 cups mixed greens (120 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1 cup cucumber, diced (130 g)
- 1 avocado, sliced
- 1/2 cup red onion, thinly sliced (55 g)
- 1/4 cup black olives, sliced (35 g)
- For the dressing:
- 1/4 cup olive oil (60 ml)
- 2 tablespoon s lemon juice (30 ml)
- 1 teaspoon Dijon mustard (5 g)
- 1 teaspoon honey (7 g)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the sous vide water bath to 145°F (63°C).
- Rub the chicken breasts with olive oil.
- Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper.
- Place the chicken breasts in a vacuum-seal bag and seal the bag.
- Submerge the bag in the sous vide water bath.
- Cook the chicken for 1.5 to 2 hours.
- Once cooked, remove chicken from the bag and pat dry.
- Heat a skillet over medium-high heat.
- Sear the chicken for 1-2 minutes on each side until blackened.
- Let the chicken rest, then slice into strips.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, red onion, and black olives.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper for the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Top the salad with sliced chicken.
- Serve immediately.
Notes
- Ensure chicken is evenly coated with Cajun seasoning and smoked paprika for enhanced flavor during sous vide.nUse ripe cherry tomatoes and avocado for natural sweetness and creaminess to balance the spicy chicken.nDry chicken thoroughly before searing to achieve a blackened crust without steaming.
Nutrition
- Calories: 500
- Fat: 12g
- Protein: 8g