An upcoming blog post will be going into greater detail about my dessert shenanigans this past week, but it made me want to be moderate with the Monday night meal. So around mid-day, I made a fresh batch of homemade Caesar dressing so it would have time to set up. Mid-afternoon, I tossed some prepped bags of spiced chicken tenders into the sous vide immersion circulator. When it was time to eat, I pan-seared the chicken tenders in olive oil, diced 'em up, and added them (along with roasted sunflower seeds) to the Caesar-topped greens. It is nicely basic and basically nice.
Based on "Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.
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