With the dressing already made and mixed greens still in their shell in the fridge, an early supper on February's final day featured southwestern Caesar salads with spiced chicken tenders. This time around, I didn't fry the tenders. Instead, since they had been spiced and tucked away in the freezer, thanks to a bulk purchase from Costco, all I needed was the sous vide immersion circulator to do the cooking for me. Some corn and beans, a dash of roasted sunflower seeds, and tall glasses of water: that's how that Friday feast's storyline played out.
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