Sous Vide Moroccan Chicken Salad
This is a tasty salad with lots of colourful elements. The chicken is coated in a Moroccan spice rub, then cooked sous vide at 140F/60C for one hour. The result is flavor-filled, tender chicken...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 6 chicken tenderloins
- 4 cups (946 g) pumpkin, cut into cubes and roasted
- 4 cups (946 g) rocket
- 4 tbs (60 g) sliced almonds
- Juice of 1 lemon
- 2 tbs (30 ml) olive oil
- 4 tbs (60 g) chopped red onion
- 2 pinches of paprika
- 2 pinches of turmeric
- 2 pinches of cumin
- 2 pinches of salt
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