The benefit of buying in bulk, a food saver bag sealer, and a sous vide immersion circulator bore good fruit yet again last Saturday night, making for easy preparation of salads with spiced and herbed chicken as the featured protein. This simple supper was begun mid-afternoon, when the stored-away chicken was pulled from the freezer and dropped into the sous vide. Then I also whipped up the latest batch of homemade Thousand Island dressing, reverting to my traditional unenhanced approach. Tossing super greens into the bowls just before serving, and topping with diced portions of chicken, and overdressing with that Thousand Island: all that was needed after that was a long-tined fork, a tall glass of water, and at least two napkins for the chin-wiping.
"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.
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