Directions

1. Prepare the sous vide chicken breast:

   Season the chicken breasts with salt and pepper.

   Place the seasoned chicken breasts in a vacuum-sealed or ziplock bag, removing as much air as possible.

   Cook the chicken in a sous vide water bath at 145°F (63°C) for about 1.5 to 2 hours until fully cooked and tender.

   Once cooked, remove the chicken from the bag and shred it using two forks or your fingers. Set aside.

2. Gather Your Fresh Ingredients:

   If using fresh corn, boil it for a few minutes until tender.

   If using frozen or canned corn, ensure it's drained and thawed.

   Slice the green onions and apples.

   If your sunflower seeds are not roasted, roast them in a dry skillet over medium heat until they are lightly browned.

3. Add Avocado and Lemon Zest:

   Dice a ripe avocado and add it to the salad bowl with the other prepared ingredients.

   Use a zester or fine grater to zest the outer peel of the lemon, being careful not to grate the bitter white pith.

   Add the lemon zest to the salad bowl.

4. Make the dressing:

   Combine the mayonnaise, Greek yogurt, Hidden Valley Ranch seasoning mix, and a bit of chicken bouillon in a separate mixing bowl.

   Stir until well combined and smooth.

5. Assemble the salad:

   Add the dressing to the salad bowl with the avocado and lemon zest.

   Toss everything together until all the ingredients are evenly coated with the sauce.

   Adjust the seasoning with salt and pepper to your taste.

6. Serve:

   You can serve the chicken salad immediately, or for better flavor, refrigerate it for an hour before serving to let the flavors meld.

   If desired, serve the chicken salad on a bed of lettuce leaves or mixed greens for extra crunch and freshness.