Sous vide chicken breast salad with colorful tomatoes, cucumber and salsa Verde

Recipe for 6 servings:

• 600 g chicken breasts
• salt and pepper to taste
• 300 g of colored tomatoes (e.g. cherry, raspberry)
• 2 cucumbers (about 600 g)
• 100 g arugula or mixed lettuce
• 50 g fresh basil
• 50 g fresh parsley
• 50 g capers
• 2 cloves of garlic
• 100 ml olive oil
• juice of 1 lemon
• salt and pepper to taste

Method of preparation:

Season the chicken breasts with salt and pepper. Then place them in a sealed sous vide bag. Cook in water at 65°C for 1.5 hours. When the time is up, remove the chicken from the pouch and pat dry, then fry in a pan until golden brown for a few minutes on each side.

Salsa Verde:

Blend basil, parsley, capers, garlic, olive oil and lemon juice in a blender. Season with salt and pepper to taste. Blend until smooth.

Cut the colored tomatoes into quarters, dice the cucumber. In a large bowl, mix the arugula, sliced tomatoes and cucumber. Add the sliced chicken on top of the salad. You can add cucumber slices rolled into flowers as a decoration.

Pour the Salsa Verde over the salad before serving or serve it separately in a bowl. Garnish with fresh herbs.