This past Saturday, feeling like I'd partaken a bit much of Christmas goodies, required some act of absolution...so that I could still dive face-first into one of the few remaining squares of eggnog tres leches cake. The perfect avenue to sweet salvation ran through a salad bowl, so I dug some prepped chicken tenders from their vacuum-sealed safety at the bottom of the freezer and gave them a couple of hours in a 143°F sous vide bath.
With a mix of olive oil and a couple of pats of butter, I pan-seared them in the cast iron skillet and sliced them into bite-sized pieces to go atop an Italian salad with homemade creamy Caesar dressing (plus roasted sunflower seeds). Oh, a fine day-after-Christmas salad it was!
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
"How to Sous Vide Chicken Breast Tenders," from Jenna Passaro of SipBiteGo.com. [Published 07 April 2020]
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