You can’t get much crunchier than apples and seeds. And a range from flat pepitas to itty-bitty sesame seeds makes a textured salad topping.
What You Get
Sous vide chicken breast
Apple cider vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active time
20 minutes total time
Shred the chicken. In a frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken and sear until golden, about 3 minutes per side.
Meanwhile, core and slice the apples. Pit, peel, and slice the avocado.
In a bowl, toss the apples with some of the vinaigrette. Fold in the greens. Season with salt to taste.
Heap the salad on plates and top with the chicken and avocado slices. Sprinkle generously with the seeds. Grind with pepper and serve.