Cobb Salad With Chicken And Bacon

Pat 1 lb chicken dry, season with salt and pepper, and vacuum seal with 1 tbsp olive oil. Place chicken and eggs in a Suvie pan, cover completely with water, and insert into the bottom zone of Suvie. Place green beans in a second Suvie pan and place in the bottom zone of Suvie. Input settings and cook now or schedule.

Cook with Bottom Zone: Sous Vide at 160°F for 1 hour 15 minutes and Top Zone: Sous Vide at 160°F for 1 hour 15 minutes

After the cook, remove chicken, eggs, and beans from your Suvie. Drain water from the beans, pat dry, and drizzle with olive oil. Return pan to Suvie. Transfer bacon to a clean, dry Suvie pan. Place pan in the bottom zone of Suvie. Broil both pans for 15-20 minutes until rendered and crisp, stirring occasionally.

Remove bacon from Suvie and transfer to a paper towel lined plate. In a large bowl, whisk together ¼ cup extra-virgin olive oil, 2 tbsp red wine vinegar, ½ tsp salt, and ¼ tsp pepper until smooth.

Remove chicken from bags, pat dry, and cut into ½-thick slices. Peel and halve hard-boiled eggs. Arrange lettuce, green beans, tomatoes, hard-boiled eggs, bacon, avocado, and blue cheese on a serving platter. Season green beans, eggs, and avocado with salt. Drizzle all components with dressing and serve.