Sous Vide Chicken Caesar Salad

Steps

How to make it

Prep 18 min · Cook 18 min

1. Wash, spin-dry, and tear greens from 凱薩沙拉 as needed into a large salad bowl; remove 舒肥雞 180 g from the refrigerator and rest 10 minutes.
2. Heat a skillet over medium with 1 tbsp of the 炸油 600 ml; slice sous-vide chicken and sear one side 1.5 minutes until colored, flip 1 minute to warm through (already cooked—do not overcook or it turns tough).
3. Rest seared chicken 2 minutes, then slice against the grain into about 1 cm strips to keep juices in.
4. Lightly toss greens with 海鹽 1/2 tsp; confirm leaves are dry with no pooled moisture.
5. Pour about 2/3 of the Caesar dressing (included or store-bought) into the bowl and toss gently so each leaf is lightly coated.
6. Spread dressed greens on a large platter; arrange chicken slices neatly on top, mounding slightly in the center for restaurant-style volume.
7. Drizzle remaining dressing; finish with parmesan and croutons if using; serve while chicken is warm and greens are crisp.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions