Mexican Poached Chicken Salad - Steam Bake

This recipe can be found on the website Steam & Bake - Mexican Poached Chicken Salad

A synopsis of the salad description is below:

"Mexican chicken salad is all the things I love about a substantial dinnertime salad. It’s nutritious and fresh, and there’s nothing bland about it at all. Absolutely packed with flavour, this salad mixes the soft juicy texture of poached or sous vide chicken breast with creamy avocado, bright and colourful vegetables, crunchy toasted almonds and the crispy, salty hit of crushed tortilla chips. A smoky paprika and fresh lime dressing brings everything together."

The author advises making the chicken in advance, using a variety of methods including this one using STEAM BAKE:

"I sous vide chicken breasts in a sealed bag in my steam oven, set to 65°C/150°F for 2 hours. I then put them straight into the fridge, and leave in the bag until they’re cold and ready to slice."

Ingredients:

I have not tested this recipe, yet.