SOUS VIDE CHICKEN BREAST SALAD
Set up the sous vide machine at 62 degrees Celsius.
Place the chicken breast in the bowl add salt, pepper, fresh thyme and olive oil. Mix well to marinate then put the whole chicken in a sous vide bag and seal it very tightly. Place in the sous vide bath for 1 hour and 20 minutes. Once done, stop the cooking process by putting the bag in iced water. Transfer the chicken to a kitchen towel, patch dry, remove the the thyme sprig. Slice the chicken breast.
In a mixing bowl, add lemon juice, salt, pepper and olive oil and mix together until the salt dissolves. Add the lemon zest and mix well.
Pat dry the fennel with a kitchen towel. In a mixing bowl for salad, add fennel, red radish, red onion, cherry tomato and dill. Then add the vinaigrette and toss together.
Place the salad on a plate with the sliced chicken on top, then sprinkle with mint leaves and serve immediately.
Whole Chicken Breast , skinless (1 pc.)
Olive Oil (1 tbsp.)
Salt (¼ tsp.)
Pepper (¼ tsp.)
Fresh Thyme (1 sprig)
Red onion, very thinly sliced (¼ cup)
Fennel, very thin sliced and soaked in iced water (¼ cup)
Cherry tomato, halved (¼ cup)
Red radish, very thinly sliced (¼ cup)
Mint leaves (10 - 12 pcs.)
Fresh dill (¼ cup)
Olive Oil (2 tbsp.)
Fresh Lemon Juice (4 tbsp.)
Salt (½ tsp.)
Pepper (½ tsp.)
Lemon Zest (1 tsp.)