Sous Vide Chicken & Fennel Salad with CBD Citrus Vinaigrette

Jul 24

Jul 24 Sous Vide Chicken & Fennel Salad with CBD Citrus Vinaigrette

Brunch, Health and Wellness, Poultry, Recipe, Sous Vide, Sous Weed, Vegetables

This week I got to sit down for lunch with Adriana, a team lead at Apothecarium. She manages the day-to-day operations and contributes to staff and member education in medical cannabis and cannabis products. It's been challenging to keep up with all the changing regulations in this industry and it was lovely to chat about it all over a sous vide chicken salad with a CBD citrus vinaigrette.

Heads up, if you're interested in a Sous Weed brunch to chat about your brand and share your products, please reach out! Now taking reservations.

Sous Vide Chicken & Fennel Salad with CBD Citrus Vinaigrette
Serves 2

Sous Vide Chicken Ingredients:
• 1 chicken breast, 1" thick
• Pinch of salt
• 1 Tbsp butter

CBD Citrus Vinaigrette:
• 1 tsp Sous Weed olive oil made with CBD-heavy strains, or favorite CBD tincture from your local dispensary
• 1 Tbsp extra virgin olive oil
• 1 orange, segmented
• 1 Tbsp orange juice, from segmented orange leftovers
• 1 Tbsp champagne vinegar
• Salt and pepper to taste

Fennel Salad Ingredients
• 1 fennel bulb, sliced thin
• 1 romaine lettuce heart, torn into bite sized pieces
• 3 radishes, sliced thin
• 2 Tbsp fresh dill
• 2 Tbsp fresh mint, rough chop
• 1 Tbsp chervil, optional
• 1/4 cup croutons, I used sourdough

Directions for Sous Vide Chicken:
1. Preheat sous vide machine to 65°C (149°F)
2. Place chicken breast in a freezer-safe, zip-seal bag. Sprinkle on some salt and a pat of butter.
3. Seal the bag by slowly lowering the bag into the water, leaving the mouth of the bag open above the surface. This will cause the air to escape from the part of the bag that’s underwater, creating a vacuum seal around your food. Seal the bag completely.
4. Sous vide the chicken under water for 60 minutes.

Directions for CBD Citrus Vinaigrette:
1. In a small mixing bowl, gently toss all ingredients together and set aside to chill in the refrigerator.

Directions for Assembly
1. In a large mixing bowl gently toss fennel, romaine lettuce heart, radishes, dill, mint, and chervil together.
2. Arrange mixed greens on serving platter. Scatter croutons on top.
3. Remove sous vide chicken from bag and pat dry with a paper towel. Slice the chicken breast into bite sized pieces and add to salad platter.
4. Take the orange segments from the vinaigrette and evenly distribute onto the plated salad. Drizzle the dressing on top and serve immediately.