**I received a complimentary Sous Vide Supreme to facilitate this post. Thank you Sous Vide for keeping my content free for my readers.
Tender, moist, flavorful chicken atop a bed of crispy greens, and served with fresh tangy tomatoes, sweet whole kernel corn, hearty black beans, sweet mini peppers, and crunchy cucumbers all topped with this Creamy Tomatillo Buttermilk Ranch, make this healthy salad taste like an indulgent treat.
I made the chicken for this salad in my Sous Vide, and once again I have to say how much I love having that water oven. What I did was I took several chicken breasts, seasoned them all differently, put them in separate bags and vacuum sealed them, then when they were done cooking I put them in the fridge. See I am trying to be better about eating more salad. But I have a hard time wanting to eat salad. So when I have lots of tasty topping prepared and ready to go, and lettuce that is washed and ready, it is so simple for me to make that healthy choice and choose salad over say…an entire bag of chips…right?
And this salad! I will wait a moment and let you gaze at the beauty of this salad. (As well as the crayon drawing on my cutting board that I neglected to notice and wash off or edit out of the picture, woops, life with kids). Okay, the thing is I hate calling salads a recipe because really you just add greens, and whatever toppings you like, and the real recipe is the dressing. But I already shared this dressing recipe. So what I am really sharing with you today is an idea and a recipe for the Southwestern Chicken. Which is killer.
- Salt and pepper
- 1 chipotle chili in adobo sauce
- 1 tsp minced garlic
- 1 Tbs white wine vinegar
- A sprinkle of fresh lime juice
- 1/2 Tbsp honey
- 1 Tbs nonfat plain Greek yogurt or sour cream
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp coriander
- Season chicken breast with a little salt and pepper
- Put all sauce ingredients in a blender or food processor, or mix by hand and chop chipotle really well. Toss uncooked chicken in sauce.
- Seal chicken in a Sous Vide safe vacuum sealed bag
- Cook in Sous Vide oven set to 140 degrees F for approximately 1 hr (but no more than 4 hours)
- Remove and enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Now don’t you think this might be a great way to more whole-heartedly stick to those New Year’s Resolutions that are just around the corner!? I think so too. So enjoy!
And if you love salad be sure to check out this Round Steak Salad with simple balsamic vinaigrette!
Or this Toasted Sesame Ahi Tuna Topped Salad
Or try this amazing Kale Super Salad
Valerie Brunmeier (@ValeriesKitchn) says
Mary Ellen says
Yvonne [Tried and Tasty] says
Carrie @Frugal Foodie Mama says
[email protected] Tastes Good says
Sinea Pies (Ducks 'n a Row) says