Sous Vide Chicken Salad with Roasted Sweet Potatoes

Hands down, this is the easier recipe we’ve ever put out! In fact, it’s so simple, I’m not sure we can even call it a ‘recipe’. BUT, it’s well-balanced, healthy AND super yummy so who cares! But if you learn only one thing from this week’s meal, I’m excited that it gets to be about my FAVORITE cooking technique! Sous vide! Sous vide (pronounced “soo veed“) is a French cooking style that literally means food is vacuum sealed and then cooked submerged in a water bath. Almost sounds unappealing right? Wrong! Cooking proteins via sous vide first helps to extra-tenderize the meat and control cooking temperatures. Flavor is also enhanced as the meat is cooked, sealed off in it’s own juices. The low and consistent temperatures break down the proteins in the meat so that even cuts that are usually tough or dry when prepared, end up extra juicy and tender. Pretty much all sous vide meat ends with a sear to finish it off with a nice crust and lock in juices.

This week, the work has already been done for you! This is no regular pre-cooked chicken. It has been sous vide for you ahead of time and is ready for a sear in your favorite pan, grill or cast iron skillet. You’re going to find that it tastes like a normal chicken breast, only much juicer!

Ingredients

For the salad:

2-3 Chicken Breasts

Hearts of Romaine Lettuce, or Any Substitute

Tomato

Cucumber

Salad dressing of choice

Parmesan or Cheddar Cheese (optional)

For the sweet potatoes:

2 large sweet potatoes, cut in half (longways)

Butter

Brown Sugar

Sea Salt (to finish, to taste)

Directions

For Sweet Potatoes:

Preheat your oven to 375. Rinse and dry potatoes. For large sweet potatoes, they can be cut in half lengthwise to expedite the cooking process and that portion is usually plenty when served as a side dish. Arranged potatoes in a baking dish, drizzle with olive oil and move around in the dish to coat. Cover with tin foil and bake for 1 hour or until the center is soft. Use a fork to smash up the center a bit. Top with butter, brown sugar and a touch of sea salt to finish.

For Salad:

Heat a skillet over med-high heat for 2 minutes. Meanwhile, remove your chicken from the package and pat completely dry with paper towels. Rub a little olive oil on the chicken and hit it with a little salt and pepper. Once your pan is nice and hot, add a few turns of oil. Add your chicken and brown for about 2 minutes on each side. Remember, your chicken has been sous vide, so it is fully cooked and ready to eat. The searing will create a nice crust and bring it to temperature. Transfer the chicken to a plate to rest while you prepare the salad.

Chop your lettuce up if necessary along with your tomatoes, cucumbers or salad veggies of choice. Toss in the salad dressing and transfer to serving plates. Slice the chicken after it has rested for 5 minutes and lay atop the salad.