Chicken Thigh Caesar Salad

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Combine the oil, lemon zest and salt in a large bowl and stir to combine. Add the chicken thighs and toss to coat in the marinade. Place 2 chicken thighs in each microwave-safe, zipper-lock freezer bag, ensuring the chicken thighs are separated. Refrigerate for 30 minutes or up to 2 days. Meanwhile, continue to the next step.

• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken thighs. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 4

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 355°F, for 25 minutes and press Start to preheat.

  Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
• 5

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 6

  To make the salad, place the bread, oil, smashed garlic and thyme in a roasting pan and toss to combine. Add the bacon to the pan. Once preheated, place the pan in the oven and bake for 25 minutes, or until the bread and bacon are crisp and golden, stirring halfway through cooking.

• 7

  Once the eggs have been cooking for 15 minutes, make the salad dressing. Carefully remove the eggs from the bag with a slotted spoon and crack open over a bowl. Use a spoon to scoop out the egg. Place the eggs in the bowl of a food processor with the garlic, anchovies, vinegar, mustard, parmesan and Worcestershire sauce. Process until smooth, then with the processor on, gradually add the oil through the feed chute, until emulsified, scraping down the side of the bowl occasionally.

• 8

  When the timer signals that the chicken is done, carefully remove the bags from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry. Cut the chicken into bite sized pieces.

• 9

  Tear the lettuce into a large bowl. Add the bread, bacon, chicken and half the dressing. Season with salt and pepper and toss to coat.

• 10

  Drizzle with some of the remaining dressing just before serving or pass around the table so everyone can dress to their liking.

  Tip: Any leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.