Brighten up your lunch with this fresh salad made with leftover sous vide chicken breasts. Perfect for when you’ve cooked up a batch of chicken breasts the night before.
Start with cooled cooked chicken breasts (recipe here). For salads, I sometimes cook them at a lower temp for super-supple results. I like 140ºF (60ºC) for 2 hrs, but find the texture a little off-putting when eating it hot. It’s just perfect served chilled for a salad! But if you’re cooking up a batch of chicken breasts for the week, the standard time and temp does just fine.
Add chopped chicken to a base of chopped kale and romaine, or your favorite salad blend. Top with sliced avocado, radish, and beets (I’m in love with Trader Joe’s pre-cooked beets for this very reason). Go wild with croutons, sunflower seeds, and bacon bits if that’s your thing. A little fresh thyme takes it over the top.
Finish with your favorite dressing. I think a lemon vinaigrette brings a perfect brightness to the mellow avocados and sharp radishes. Mason jars are perfect for mixing up and storing salad dressings, but I’ve fallen in love with this adorable Weck bottle for just that purpose. Makes me love making homemade salad dressing.
Whatever you choose to add to your salad, enjoy!
- 4 oz chicken breast
- 4 oz chopped romaine
- 4 oz chopped kale
- ½ avocado, sliced
- 1 radish, sliced thinly
- 1 cooked beet, chopped
- Croutons, bacon bits, etc. to taste
- ¼ cup apple cider vinegar
- 2 Tablespoons lemon juice
- 2 teaspoons mustard
- ½ teaspoon salt
- 1 clove minced garlic
- ¼ teaspoon dried oregano
- ¾ cup extra virgin olive oil
- Combine dressing ingredients in a mason jar or bottle. Screw on the lid and shake, shake, shake! If you don't have a jar, use a whisk and bowl.
- Combine salad ingredients and top with dressing. Dressing will keep in the fridge for several weeks.