Sous Vide Chicken Tenderloin Salad

Name: Sous Vide Chicken Tenderloin Salad
Total time: 50 min
Yield: 335 g
Ingredients: Steamed pumpkin 50 g; Low-sodium sous vide chicken breast 70 g; Salad vegetable mix 100 g; Mandarin orange 20 g; Orange 20 g; Sweet corn 20 g; Chickpeas 20 g; Boiled egg white 35 g

Cook 50 min Difficulty NORMAL 205 kcal

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Ingredients

Main ingredients

Steamed pumpkin 50 g
Low-sodium sous vide chicken breast 70 g
Salad vegetable mix 100 g
Mandarin orange 20 g
Orange 20 g
Sweet corn 20 g
Chickpeas 20 g
Boiled egg white 35 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 21.86 g 41%

Protein 27.67 g 51%

Fat 1.9 g 8%

Serving size 335g

Cooking steps

1

Season the chicken tenderloin with salt and pepper.
2

Vacuum seal the chicken tenderloin.
3

Cook with sous vide machine at 65°C for 1 hour.
4

Cut vegetables such as tomatoes, cucumbers, and lettuce into bite-sized pieces.
5

Cool and slice the chicken tenderloin.
6

Place the vegetables and sliced chicken tenderloin in a bowl.
7

Finish by drizzling dressing over the top.

Sous Vide Chicken Tenderloin Salad

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