Cooking the chicken breasts sous-vide is the best way to yield a juicy and tender meat. Of
course, you can also use leftover roasted chicken or any other part of the chicken.
The advantage of cooking sous-vide in vacuum packed bags is that the cooked chicken can then be saved in the fridge for a few days or re-frozen. If re-frozen, make sure you don’t cook it too warm when defrosting!
Sous-vide pulled chicken with quinoa & spring vegetable salade
Servings: 4 people
Equipment
- 1 Circulator, sous-vide or instant pot
- 1 Pot to cook the quinoa
- 1 Chopping board
Ingredients
- 2-3 Chicken Breasts frozen works
- 250 g quinoa white, red, black, or a mix
- 1 carrot large (or several small, tender new carrots)
- 1/2 cucumber
- 1-2 celery stick(s) including the leaves
- 1 spring onion or half a bunch of chives
- 8 cherry or small plum tomatoes
- 1/2 bunch parsley, mint, basil or dill
- 2 Tbsp olive oil extra virgin
- 2 Tbsp mayonnaise
- 1-2 tsp mustard Dijon, grainy Dijon or a mix of both
- 2-3 Tbsp lemon juice to taste
- 1 Tbsp tarragon fresh, dried or frozen, optional
- 1 Tbsp white sesame seeds roasted
- salt
- pepper
Instructions
- Place the chicken breasts each in 1 sous-vide bag (vacuum packed or in ziplock back with displacement method).
- Cook the chicken in water bath at 65°C for 1.5 hours if frozen or 1 hour if fresh.
- Rinse the quinoa well (several times) and drain.
- Cook the quinoa in boiling salted water as indicated on the package (about 15 minutes)
- Chop the vegetables. Carrots, cucumber and spring onions look good in julienne (thin strips). The celery can be sliced and the tomatoes quartered.
- Chop the herbs.
- Toss the vegetables with the herbs, a generous squeeze of lemon juice, olive oil and salt.
- Drain any remaining water from the quinoa when it's cooked, if there is any
- Add the warm quinoa to the vegetables and toss.
- Combine the mayonnaise, mustard, lemon juice (1 Tbps), tarragon, salt, peppar into a cup.
- Take the chicken out of the bags and with your fingers pull the chicken apart in strips (it should come undone easily)
- Toss the chicken with some sesame seeds and a squeeze of lemon juice.
- Add salt and pepper to taste.
- Serve the quinoa salad, the chicken and the dressing together.
