GREEK SALAD WITH SOUS VIDE CHICKEN

Ingredients

  • 4 to 6 boneless chicken breasts, trimmed
  • 4 cloves garlic, chopped
  • 1/2 to 3/4 C olive oil
  • kosher salt/pepper
  • 6 fresh thyme sprigs
  • 2 TBLS fresh rosemary, chopped
  • 2 tsp dried oregano
  • 1 lemon, juice and zest
  • FOR THE SALAD:
  • 2 bundles Romaine lettuce, chopped
  • 15 grape tomatoes, halved
  • 1/2 red onion, sliced thin
  • 1/2 English cucumber, sliced thin and halved
  • 1/2 C Greek olives, pitted
  • 1/2 C Feta cheese
  • FOR THE DRESSING:
  • 1/2 C olive oil
  • kosher salt/pepper
  • 2 tsp dried oregano
  • 1 tsp dijon mustard
  • 3 TBLS red wine vinegar
  • 1 garlic clove, grated
  • juice of 1/2 lemon
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You may not know this given the enormous amount of recipes on my blog containing pasta and/or heavy whipping cream…I really do eat healthy…really! Typically, when I am feeling for a Traditional Greek Salad with Chicken, I call up my local Greek restaurant and order one. Not tonight…maybe never again! I purchased this ANOVA sous vide precision cooker a few weeks ago…click here! I am having a grand time creating recipes. Check out this one for my Sous Vide Egg Bites!

a Greek salad with chicken

I tried sous vide chicken the other day, and felt like I needed to perfect it…it was good…just not as good as I wanted. So, tonight I decided to infuse a ton of Greek flavor into the chicken as it was bathing in the sous vide. All I can say, is perfection. Tender, juicy, flavorful…all I ever wanted in a piece of chicken. See, I used to have this problem with overcooking chicken breasts…I am a freak about ensuring that chicken is not only fully-cooked, but really cooked. Haha! So using the sous vide method has ended my “tough” chicken days, for good! Of course, you need to keep in mind that this is a slow process. Allow for the water to heat up, and for the chicken to sous vide. I set mine at 150 degrees for 90 minutes. After, you need to put a nice sear on the chicken using a cast iron pan. Love, love, love this one from Lodge Cast Iron! Since the process takes so much time, I decided to add a few more chicken breasts than I need for the salad. They will be perfect the next few days!

Prepare the sous vide by bringing the water temperature to 150 degrees and setting it for 90 minutes. As the water is heating up, prepare the chicken. Season the chicken with kosher salt and pepper. Drizzle on a touch of olive oil. Place chicken in a sealable bag, or you can opt to vacuum seal once all of the ingredients are in the bag. Add the remaining ingredients. Move chicken around in the bag to coat each piece. Vacuum seal now, or you can use the displacement method to get the air out when you place in sous vide. Place in fridge until the bath is ready.

Once water comes to temperature, place bag in the sous vide. If you are using a Ziploc bag like I did, zip bag almost all the way, place in water. As the bag submerges, it will naturally pull all the air to the top. Take as much air out of the bag as you can, then zip fully. The pictures below show what the chicken will look like from the beginning stage to the end.

Heat up a cast iron pan to just under medium-high. Add a touch of olive oil. Remove chicken from the bag and lay on paper towels. Pat, do not rub, dry. Place chicken in cast iron pan and allow to sear a few minutes on both sides. The searing process will bring the chicken to the required temperature of 165 degrees for consumption, as well as, add another dimension of flavor.

Transfer chicken to plate as you prepare the salad. In a small bowl, whisk together all of the ingredients for the dressing. You can absolutely make this ahead of time. Once salad is together, cut a few of the chicken breasts and place on top. Top with a bit more feta and olives. Drizzle on the dressing and ENJOY!

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