I'm not totally sure why I'm posting this; I've done sous vide chicken here before, and there's nothing terribly different about this one. It was delicious, and I do feel like I'm getting even more mileage out of my Sansaire when I get to share (or overshare?) what I've made with it.
How about this: I did two breasts this time, and made the most amazing salad out of a the leftover one tonight:
I think chicken done sous vide-style is even better chunked in a salad that it is eaten as a solid block of protein. Arugula, cucumber, and some avocado, and a balsamic/ lemon juice/ olive oil/ sumac dressing. Simple components but the sum was just delicious and the mix of textures was very satisfying. Something I will remember for the next time!
