Sous Vide Chicken Curry Salad
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 4pcs chicken breast
  • 1tsp Garlic Powder
  • 1tsp paprika powder
  • 1tsp Cumin
For the salad
  • 4cups mixed salad leaves
  • 2pcs Carrotspeeled and sliced into thin sticks
  • 1/4cup cilantrochopped
  • 1/2cup Red Onionchopped (soaked in 1/2 tsp vinegar and 1/2 tsp sugar)
  • 1/2cup cashewsroasted and chopped
For the dressing
  • 1/4cup Light Mayonnaise
  • 1/4cup greek yogurt
  • 1tbsp Honey
  • 2tsp Curry Powder
  • 1/2tsp Salt
  1. Fill the Instant Pot inner pot halfway with water. Close the lid and put the steam release valve to Venting. Press the Sous Vide function. Press + or – buttons to adjust the temperature to 147F/64C. Press the Sous Vide button again. Press + or – Time buttons for 2-4 hours (depending size of chicken breasts).
  2. Season the chicken breasts with salt, pepper, garlic, and paprika powders. Seal in the sous vide pouches, place in the water bath and cook for 2 to 4 hours.
  3. Take the chicken out of the water bath and chill in an ice-bath. (For added flavor, you can sear the chicken after you take it out of the water bath. While the chicken is cooling, prepare the rest of the salad.
  4. Make the dressing: In a large bowl, whisk together all of the dressing ingredients.
  5. Chop the chicken into bite sized pieces and add to the salad. Mix well and serve with the toasted nuts sprinkled on top.