Can I make this recipe without a sous vide machine?

Yes. Poach the chicken in simmering water for 12–15 minutes until 165°F internally, then pat dry and broil with herbed butter for crispy skin.

How do I know when the chicken skin is crispy enough?

Broil for 2–3 minutes until golden brown and crispy. Watch closely as broiler intensity varies; skin should sound hollow when tapped.

Can I prepare the salad ahead of time?

Cook the wild rice and toast pecans up to 2 days ahead. Toss with apples, cranberries, and dressing just before serving to prevent sogginess.

What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the tart cranberries and bright lemon flavors.

How long does sous vide cooking take?

Set water bath to 63–64°C (145–147°F) and cook chicken for 60–90 minutes depending on thickness; thicker breasts need the full time.

Sous Vide Chicken Breast with Wild Rice Salad

Name: Sous Vide Chicken Breast with Wild Rice Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 skin-on chicken breasts; 2 tbsp olive oil; 1 cup wild rice; 2 cloves garlic, minced; 2 tbsp butter, softened; 2 tsp lemon zest; 1 tbsp fresh thyme leaves, coarsely chopped; 1 tsp lemon juice; 1 small apple; ⅓ cup pecans; ⅓ cup dried cranberries; 3 cups baby spinach; 2 tbsp vinaigrette

1

Season chicken breasts generously with kosher salt and ground black pepper. Place chicken breasts and 2 tbsp olive oil in a vacuum seal bag, making sure chicken breasts are coated with oil. Vacuum seal chicken and place in a Suvie pan. Fill pan with water and load into bottom zone of Suvie. Enter cook settings: Sous Vide at 155˚F for 1 hour.

2

Place 1 cup wild rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Cook using Rice, Wild, 1 Cup setting.

3

During the cook stir together the minced garlic, softened butter, lemon zest, and fresh thyme. Set aside at room temperature.

4

After the cook, remove the chicken breasts from Suvie. Pat the chicken and pan dry with paper towels. Return chicken, skin side up, to Suvie pan (if using Suvie 3.0, you may want to elevate the chicken on the roasting rack for best results).

5

Brush the butter mixture over each of the chicken breasts. Return chicken to Suvie and broil for 10-15 minutes or until skin is crisp.

6

While the chicken broils, prepare the salad. Thinly slice the apple. Coarsely chop the pecans. Toss the spinach with 2 tbsp vinaigrette in a large bowl. Sprinkle the apple slices, walnuts, and cranberries over the spinach.

7

Drizzle 1 tsp lemon juice over the wild rice, mix and adjust seasoning to taste with salt and pepper. Divide the salad and rice between two plates, top each with a chicken breast, and serve.