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Sous Vide Chicken Curry Salad

Print Recipe
Sous Vide Chicken Curry Salad
Course Main Dish
Prep Time 15 minutes
Cook Time 2-4 hours
Servings
4 servings
Ingredients
  • 4 pcs chicken breast
  • 1 tsp Garlic Powder
  • 1 tsp paprika powder
  • 1 tsp Cumin
For the salad
  • 4 cups mixed salad leaves
  • 2 pcs Carrots peeled and sliced into thin sticks
  • 1/4 cup cilantro chopped
  • 1/2 cup Red Onion chopped (soaked in 1/2 tsp vinegar and 1/2 tsp sugar)
  • 1/2 cup cashews roasted and chopped
For the dressing
  • 1/4 cup Light Mayonnaise
  • 1/4 cup greek yogurt
  • 1 tbsp Honey
  • 2 tsp Curry Powder
  • 1/2 tsp Salt
Course Main Dish
Prep Time 15 minutes
Cook Time 2-4 hours
Servings
4 servings
Ingredients
  • 4 pcs chicken breast
  • 1 tsp Garlic Powder
  • 1 tsp paprika powder
  • 1 tsp Cumin
For the salad
  • 4 cups mixed salad leaves
  • 2 pcs Carrots peeled and sliced into thin sticks
  • 1/4 cup cilantro chopped
  • 1/2 cup Red Onion chopped (soaked in 1/2 tsp vinegar and 1/2 tsp sugar)
  • 1/2 cup cashews roasted and chopped
For the dressing
  • 1/4 cup Light Mayonnaise
  • 1/4 cup greek yogurt
  • 1 tbsp Honey
  • 2 tsp Curry Powder
  • 1/2 tsp Salt
Instructions
  1. Fill the Instant Pot inner pot halfway with water. Close the lid and put the steam release valve to Venting. Press the Sous Vide function. Press + or - buttons to adjust the temperature to 147F/64C. Press the Sous Vide button again. Press + or - Time buttons for 2-4 hours (depending size of chicken breasts).
  2. Season the chicken breasts with salt, pepper, garlic, and paprika powders. Seal in the sous vide pouches, place in the water bath and cook for 2 to 4 hours.
  3. Take the chicken out of the water bath and chill in an ice-bath. (For added flavor, you can sear the chicken after you take it out of the water bath. While the chicken is cooling, prepare the rest of the salad.
  4. Make the dressing: In a large bowl, whisk together all of the dressing ingredients.
  5. Chop the chicken into bite sized pieces and add to the salad. Mix well and serve with the toasted nuts sprinkled on top.
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