Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia.
This is a tasty salad with lots of colourful elements. The chicken is coated in a Moroccan spice rub, then cooked sous vide at 140F/60C for one hour. The result is flavor-filled, tender chicken tenderloins.
Ingredients for 2
- 6 chicken tenderloins
- 4 cups (946 g) pumpkin, cut into cubes and roasted
- 4 cups (946 g) rocket
- 4 tbs (60 g) sliced almonds
- Juice of 1 lemon
- 2 tbs (30 ml) olive oil
- 4 tbs (60 g) chopped red onion
- 2 pinches of paprika
- 2 pinches of turmeric
- 2 pinches of cumin
- 2 pinches of salt
Directions
Step 1
Combine the spice mix and coat the chicken it, then seal and cook BioloMix Sous Vide at 140F/60C for 1 hour. When finished, sear the chicken tenderloins in a hot pan for 1 minute on each side.
Finishing Steps
Step 0
Combine all of the other ingredients in a bowl, toss to combine, then top with the chicken.