The taste and flavor of fresh herbs always evokes summer memories. It's hard to imagine anything more summer-like than a basil flavor. Step into the wonderful world of the sun in the middle of winter with this sous vide Pesto chicken salad recipe. It's the best to serve this salad on herbs, but it would also make a fantastic filling for a sandwich.
Ingredients
Serves: –+
- Deboned and skinned chicken breast 1 kilo
- Mayonnaise sauce (0.5 cup) 120 ml
- Pesto sauce (0.33 cup) 80 ml
- Lemon juice (1 tbsp) 15 ml
- Freshly sliced radish 1 cup
- Green peas 1 cup
- Salt and pepper
Method
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Preheat a water bath to 63ºC (145°F). Season the chicken with salt and pepper. Seal it in a zippered plastic bag or a vacuum bag and cook for 60 minutes.
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Take the chicken out and pat it dry with paper towels. Let it chill for 10 minutes.
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Whisk mayonnaise sauce, Pesto sauce and lemon juice. Season the dressing with salt and pepper.
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Slice the chicken and mix with dressing, radish and peas.
