Sous Vide Chicken Curry Salad
| 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
Ingredients
For the salad
For the dressing
|
|
Instructions
- 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).
- 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.
- 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.
- Make the dressing: In a large bowl, whisk together all of the dressing ingredients.
- Chop the chicken into bite sized pieces and add to the salad. Mix well and serve with the toasted nuts sprinkled on top.