Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken Recipe

A quick and balanced sauce for your sous-vide chicken––And just about everything else.

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We first made this vinaigrette to go with juicy sous-vide chicken breast, but you can put it on just about anything. The combination of hot sauce, honey, soy sauce, lemon, and a roasted poblano pepper makes for a well balanced mixture that isn't too sweet, sour, salty, or spicy. If you don't have sous-vide chicken on hand, drizzle this over noodles, potatoes, or broccoli.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 1 poblano pepper
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon hot sauce (optional)
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 1 tablespoon minced fresh mint leaves
  • 1 medium shallot, finely minced (about 1 medium)
  • 1 tablespoon canola or vegetable oil
  • Kosher salt and freshly ground black pepper


  1. Set a gas burner to high heat and place poblano pepper directly on flame. Cook until completely blackened, turning as needed with tongs, about 5 minutes total. Alternatively, preheat the broiler to high, place poblano on a rimmed baking sheet, and broil, turning occasionally, until charred on all sides, 5 to 10 minutes total.

  2. Place in covered container or paper bag until skin is loosened, about 3 minutes. Carefully peel skin and discard. Remove stem, ribs, and seeds. Cut into 1/4-inch dice and combine with sun-dried tomatoes and their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves, and shallot. Whisk to combine and season to taste with salt and pepper.

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