Email Me the Recipe
Sous Vide Asian Marinated Chicken Salad
Make this lovely salad with sous vide Asian marinated chicken. With just enough spice, this salad comes together easily for lunch or dinner.
Servings (slide to adjust):
Calories per serving: 113kcal
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
For the Chicken
- 1 pound Chicken breast
- 2 tablespoon Toasted Sesame Ginger Vinaigrette
For the Salad
- 1 head Lettuce, torn
- 1 Tomato, sliced
- 1 Bell pepper, sliced
- 1 cup Mandarin Oranges
- 2 tablespoon Toasted Sesame Ginger Vinaigrette
If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate's pantry. These and other links are there for your convenience.
Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Put the chicken in the bag with salad dressing. Seal the bag and cook it via sous vide at 150 F / 65 C for one to four hours. Remove the bag from the water and put it in the refrigerator to cool for about 2 hours. When the chicken has cooled, slice it nicely for the salad. Toss the juice that''s in the bag.
- Tear the lettuce into nice pieces. Slice the tomato and bell pepper. Drain the mandarin oranges. Combine the lettuce, tomato, bell pepper, oranges, and chicken in a nice serving bowl. Add the wonton strips and toss with the remaining salad dressing.
Notes
You can add additional ingredients if you wish, wonton strips, sliced water chestnuts, sliced ginger, green onions, etc.
Nutrition
Calories: 113kcalCarbohydrates: 9gProtein: 10gFat: 31gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gCholesterol: 23mgSodium: 176mgPotassium: 300mgFiber: 1gSugar: 7g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.