I’ve always said I prefer thighs when compared with breasts.

I thought I’d try something different this week.

I’ve been cutting my portion sizes and eating leftover food for lunches at work.

I’m also conscious that I enjoy too much skin and fat.

This weekend, I bought two large plump breasts which I hope will do me for the week.

Ingredients

• Breasts
• Iodised salt
• Red onion
• Fennel
• Radishes
• Parsley
• Sugar snap peas
• Rocket
• Lime
• Olive oil
• Black pepper
• Goat cheese
• Beetroot

Instructions

1. Season you breasts with liberal amounts of iodised salt.
2. Vacuum seal the breasts in bags.
3. Cook the breasts for 2 hours at 76 °C in a water bath under vacuum (sous vide).
4. After cooking, refrigerate one bag and open the other and dry the chicken with some absorbent kitchen paper.
5. Slice off enough breast for the meal and then put the rest into an airtight container and refrigerate it.
6. Thinly slice some red onion with a mandolin and put it into a bowl.
7. Thinly slice some fennel with a mandolin and put it into a bowl.
8. Thinly slice a radish (or two) with a mandolin and put it into a bowl.
9. Chop some parsley with a sharp knife and put it into a bowl.
10. Cook some sugar snap peas in boiling salted water for about five minutes and cool rapidly in ice water.
11. Toss some baby rocket into a bowl.
12. Drain and dry the sugar snap peas and add them to a bowl.
13. Squeeze the juice from a lime and mix it with some olive oil to make a simple dressing.
14. Add some heat to the dressing with freshly ground black peppercorns (in a mortar using a pestle). I usually grind with some salt and a little sugar.
15. Toss the contents of the salad bowl and season with some salt.
16. Toss in the slices of chicken and toss the salad.
17. Dress the salad and then crumble in some goat cheese and add the baby beetroot.
18. Transfer some salad to a bowl for dinner and keep the rest for lunch tomorrow.

I think this would have been better with thighs.

What would you prefer?