Chicken breast salad sous vide
4 servings
150 minutes
Chicken breast sous vide salad is a harmony of flavors and textures that combines the juiciness of chicken fillet, the tenderness of quinoa, and the spiciness of pickled onions. This recipe is an author's interpretation of modern gastronomic trends where precise cooking ensures perfect taste. The sous vide method preserves the juiciness of the chicken meat while revealing its natural flavor. Quinoa adds lightness and nutrition, while fresh herbs and citrus dressing give the dish a refreshing aroma. This exquisite combination is suitable for both a light dinner and a festive table, impressing with its sophistication and depth of flavor.
1
Prepare all the ingredients. Remove the skin and membranes from the chicken.
- Chicken breast fillet: 2 pieces
2
Dissolve 160 grams of sea salt in 2 liters of cold water. Add the chicken and leave it for 1 hour.
- Sea salt: 160 g
3
Peel the red onion and slice it into feathers.
- Red onion: 1 head
4
Pour 100 ml of water into a saucepan, add 100 grams of sugar and 100 ml of wine vinegar. Bring to a boil and cook for one minute until the sugar dissolves.
- Red wine vinegar: 100 ml
5
Place chopped onion in a saucepan, bring to a boil again, and immediately remove from heat. Let it cool.
- Red onion: 1 head
6
In another saucepan, bring water to a boil, add salt, and cook quinoa until ready, about 13 minutes. Drain in a sieve and cool.
- Quinoa: 150 g
7
Wash the chicken under running water and dry it. Brush with olive oil.
- Chicken breast fillet: 2 pieces
- Olive oil: to taste
8
Place the chicken breasts, thyme, and sliced garlic in the bag. Vacuum seal.
- Chicken breast fillet: 2 pieces
- Fresh thyme: 4 sprigs
- Garlic: 2 cloves
9
Cook chicken breasts at 64 degrees for 1 hour.
- Chicken breast fillet: 2 pieces
10
Chop cilantro and mint. Mix with 50 ml of olive oil, lemon juice, salt, and ground black pepper.
- Cilantro: 10 g
- Fresh mint: 10 g
- Olive oil: to taste
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
11
Place salad leaves, quinoa, slices of chicken breast, and pickled onions on a plate.
- Mixed salad leaves: 80 g
- Quinoa: 150 g
- Chicken breast fillet: 2 pieces
- Red onion: 1 head
12
Drizzle with dressing and serve on the table.
- Olive oil: to taste
