The dish features tender chicken slices atop a bed of fluffy rice, adorned with colorful vegetables and a drizzle of tangy dressing.

Sous Vide Chicken Rice Salad with Seasonal Vegetables

A vibrant salad featuring sous vide chicken and fresh summer vegetables, perfect for a nutritious weeknight meal.

Salad
Prep 20m · Cook 40m · Total 1h
11 ingredients

This dish reflects the artistry of photography, capturing the essence of summer's bounty just as a photograph immortalizes a fleeting moment. The layers of flavor symbolize the depth of cultural connections in music, reminiscent of the harmonious blend in The Who's powerful performances. Inspired by Stephen Shore Started Taking Photos at 8 Years Old and Never Stopped and Pete Townshend and Roger Daltrey on Rock ’n’ Roll Swindles and the Who’s Future.

Instructions

  1. Preheat a sous vide water bath to 65°C.
  2. Season the chicken breasts with salt and black pepper, then place them in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for 1 hour.
  4. While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear, then combine it with 500 ml of water in a pot. Bring it to a boil, reduce heat to low, cover, and simmer for 15 minutes or until tender. Fluff with a fork.
  5. Chop the cucumber and bell pepper into bite-sized pieces and halve the cherry tomatoes.
  6. In a bowl, whisk together olive oil, lemon juice, salt, and black pepper for the dressing.
  7. Once the chicken is done, remove it from the bag, pat it dry, and sear it in a hot pan for 1-2 minutes on each side until golden brown.
  8. Slice the chicken thinly and arrange it over a bed of rice. Top with the chopped vegetables and drizzle with the dressing. Garnish with fresh basil.