Potato Salad, Sous Vide Chicken and Pickled Beets
A salad lunch meal prep featuring a light but filling German potato salad, tangy refreshing pickled beets, and tender juicy sous vide chicken breasts.
Servings: 6
Ingredients
- 6 chicken breasts about 200g each
- Salt and black pepper to taste
Potato salad
- 6 medium potatoes
- Bacon
- 1 shallot finely diced
- Rendered bacon fat
- Mustard to taste
- Vinegar to taste
- Salt and black pepper to taste
- Sugar to taste
Pickled beets
- 3 beets
- Vinegar and water enough to cover the beets
- Salt and sugar to taste
- Spices and herbs as desired
Instructions
- Sous vide the chicken (for example, 1.5 hours at 64 degrees) in a stock pot while preparing the pickling liquid and vegetables.
- Blanche the beets. Drain, put in a glass container, and pour pickling liquid over them.
- Take chicken out of the stock pot once they’re done, and bring the already-warm water up to a boil. Salt the water, and blanche potatoes.
- Dice up the bacon and crisp them up on medium-low heat. Reserve bacon, and make the salad dressing with the rendered fat. Toss the cooled potatoes in the dressing.
- Sear and cut the chicken into serving sized pieces.
- Divide into containers and chill. Serve cold.