Chicken Club Salad Wraps Sous Vide

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

Chicken Club Salad Wraps with chicken cooked sous vide with SousVide Supreme.


  • 4 ounces chicken tenders*
  • Olive oil
  • Salt and pepper to taste
  • 4 strips bacon, cooked until crisp, drained, and crumbled
  • 1 small tomato, diced
  • 1 small ripe avocado, peeled, seeded, and diced
  • 1 tablespoon (15 ml) fresh lime juice
  • 2 thin slices red onion
  • 1 cup (56 g) chopped romaine lettuce
  • 4 wraps – large fresh lettuce leaves (red leaf or Boston Bibb), Coconut Wraps, or low-carb tortillas
  • 1/4 cup (60 ml) your favorite vinaigrette


  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, bacon, tomato, avocado, onion, and romaine into a salad bowl; add the dressing and toss to coat.
  7. Center one-fourth of the chicken salad mixture on each of the wraps and roll up, burrito style.
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