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Sous Vide Chicken with Herbed Potato Salad
A comforting cold dish that combines tender sous vide chicken with a vibrant herbed potato salad, perfect for a resilient weeknight meal.
Prep 20m
· Cook 55m
· Total 1h 15m
11 ingredients
In times of turmoil, food can be a source of solace and joy. This dish reflects the resilience we find in both personal and global challenges. The tender chicken serves as a reminder of comfort, while the fresh potato salad embodies hope and renewal. With flavors that celebrate the changing seasons, this meal is a testament to the strength we cultivate in our kitchens, even when the world feels chaotic. Inspired by On Ukraine and Gaza, Trump Casts Himself as a Bystander, if He Can’t Be a Peacemaker and Nadine Menendez, Wife of a Senator, Sentenced to 4 1/2 Years for Bribery Scheme.
Instructions
- Preheat your sous vide water bath to 65°C.
- Season the chicken breasts with salt, black pepper, and olive oil. Place them in a vacuum-sealable bag and seal it tightly.
- Submerge the bag in the water bath and cook for 1 hour.
- Meanwhile, boil the new potatoes in salted water for about 15-20 minutes or until tender. Drain and let cool slightly.
- In a mixing bowl, combine the cooked potatoes, chopped parsley, sliced spring onions, lemon juice, olive oil, salt, and black pepper. Toss gently to combine.
- Once the chicken is done, remove it from the water bath and bag. Pat dry and slice into pieces.
- Serve the sliced chicken on a bed of herbed potato salad and drizzle with extra olive oil if desired.