Chicken Caesar Salad Wraps Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)
Serves 2

chicken caesar salad wraps sous vide

INGREDIENTS

  • 4 ounces chicken tenders*
  • Olive oil
  • Salt and pepper to taste
  • 1 cup (56 g) chopped romaine lettuce
  • 2 tablespoons (30 ml) Caesar Dressing (commercially prepared or page 273 of 6WC)
  • 4 wraps – large lettuce leaves (red leaf or Boston Bibb),Coconut Wraps ,or Low-Carb Tortillas
  • 4 anchovy fillets (optional)

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme water oven to 146F/63C.
  2. Season the chicken lightly with salt and pepper and a drizzle of olive oil.
  3. Put the seasoned chicken into a small (quart/liter) cooking pouch and vacuum seal.
  4. Submerge in the water oven and cook for 45 minutes to 1 hour.
  5. Remove and if not using right away, quick chill the pouch in an ice water bath (half ice/half water) for15 minutes and refrigerate.
  6. Dice the chicken and put it into a salad bowl.  Add the romaine and dressing and toss to coat evenly.
  7. Pile one-one fourth of the chicken mixture onto the center of each of the 4 wraps, top each with an anchovy fillet, and roll up burrito style.

*Leverage your time by making several batches of chicken tenders at one time for use in this or other recipes.