Prep time: 5 MINUTES
Cook time:1 HOUR, 30 MINUTES
Finishing time: 5 MINUTES |150°F(65.5°C)
Chicken breasts yield some of the best results that sous vide cooking delivers.
It's also a great way to dress up your salads with protein. Chicken breasts served as a maindish typically are cooked at a lower temperature than chicken added to soups or salads.The tender and juicy results of cooking at 140'F aren't always ideal when chicken is used asa topping for other dishes. For that reason, we increase the temperature when chicken isn'tthe focus of a particular dish, like here. Increasing the temperature provides a moretraditional texture that is closer to what you would find at a beach side lunch spot.
4 skinless, boneless chicken breasts
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup mayonnaise, 2 garlic cloves, minced
2 tablespoons freshly squeezed emon juice
1 teaspoon anchovy paste (optional)
1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce
4 cups loosely packed washedromaine lettuce
4 (10-inch) tortillas
1. Set the sous vide circulator to 150°F(65.5℃)
2. Season the chicken breasts with 34 teaspoon of salt and 34 teaspoonof pepper and seal in two separate food-safe bags using yourvacuum sealer or the water displacement method. Place the sealedbags in the water bath and cook for 1 hour, 30 minutes.
3. While the chicken is cooking, in a medium bowl whisk together themay-onnaise, garlic, lemon juice, anchovy paste (if using), mustard,Worcestershire sauce, and the remaining '4 teaspoon of salt and 14teaspoon of pepper. Store the mixture in the refrigerator until thechicken is cooked.
4. When the chicken is cooked, remove it from the bag and pat dry.Slice the breasts into 1-inch strips.
5. Remove the dressing from the refrigerator and combine with theromaine lettuce in a medium bowl, tossing until well mixed.
6. Spoon one-quarter of the chicken mixture into each tortilla,
leaving 2 inches clear all around. Fold in the sides, but not so muchthat they touch, and then bring the bottom flap up and continueto roll. Cut in half and serve.