Sous Vide Chicken: Season Chicken with Coconut aminos, Ginger, and Garlic. Vacuum seal and cook at 145°F (63°C) for 1.5 hours. Chill in ice bath, then slice.
Prepare the Dressing: In a bowl, combine all Dressing ingredients and whisk until emulsified.
In a large bowl, combine Baby kale, Mango, Pineapple, and Papaya.
Add the sliced Chicken to the salad.
Pour the Dressing over the salad and toss gently to coat.
Garnish with Toasted macadamia nuts and Black sesame seeds. Serve immediately.
Ingredients
4
Chicken
1 lb450 gChicken breast-organic
1 tbsp15 mLCoconut aminos
1 tsp5 mLGinger-freshly grated
1 clove3 gGarlic-freshly minced
Dressing
1/4 cup60 mLPassion fruit puree
2 tbsp30 mLMacadamia nut oil
1 tbsp15 mLLime juice-freshly squeezed
1 tsp5 mLRice vinegar
1/2 tsp2.5 mLHoney-raw
Salad
6 cups1440 mLBaby kale
1 cup240 mLMango-diced
1 cup240 mLPineapple-diced
1/2 cup60 gPapaya-diced
1/4 cup30 gToasted macadamia nuts-roughly chopped
2 tbsp15 gBlack sesame seeds
Equipment
Sous vide machine
Vacuum sealer
Mixing bowls
Whisk
Instructions
Sous Vide Chicken: Season Chicken with Coconut aminos, Ginger, and Garlic. Vacuum seal and cook at 145°F (63°C) for 1.5 hours. Chill in ice bath, then slice.
Prepare the Dressing: In a bowl, combine all Dressing ingredients and whisk until emulsified.
In a large bowl, combine Baby kale, Mango, Pineapple, and Papaya.
Add the sliced Chicken to the salad.
Pour the Dressing over the salad and toss gently to coat.
Garnish with Toasted macadamia nuts and Black sesame seeds. Serve immediately.
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