Thai Basil and Lemongrass Salad with Sous Vide Chicken

Ingredients

• 2 (8-ounce) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• Vegetable oil, for frying
• 1 cup (59 mL) unsalted cashews
• 2 tablespoons (30 mL) palm sugar or packed dark brown sugar
• 4 red Thai chiles, thinly sliced
• 1 clove garlic, peeled
• 3 tablespoons (44 mL) fish sauce
• 2 teaspoons (9.8 mL) freshly squeezed lime juice
• 1 cup (59 mL) fresh cilantro, roughly chopped
• 1 scallion, thinly sliced
• 1 stalk lemongrass, white part only, bruised and very thinly sliced
• 1 (2-inch) piece ginger, julienned