Summer Chicken Salad

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Full of fresh flavours, this salad makes a perfect weekend lunch.
Low Fat
Serves 4
Ingredients
2 Skinless, boneless chicken breasts
4 tbsp Olive Oil
2 tsp Balsamic Vinegar
1 Cucumber
1/2 Bunch Chives, Finely Snipped
1 tsp Lemon Juice
Pinch Salt and Pepper
1/2 Bunch of dill, finely chopped
 
Directions
1. 1. Chop the chicken into bitesized pieces. Add 1 tbsp of olive oil and 1 tsp of vinegar to a pan and set over high heat. Saute chicken for 5 minutes until cooked.

2. Trim and peel the cucumber, then slice into matchsticks 2.5 cm/ 1 inch long. Mix the cucumber with the chives in a large serving bowl.

3. For the dressing, mix together the lemon juice and the remaining vinegar. Season, then whisk the remaining olive oil.

4. Add the cooked chicken to the cucumber and chives and drizzle over the dressing. Toss together. Sprinkle over the chopped dill to garnish.
 
Notes:

Tip
Always add chives at the last minute to hot dishes as cooking destroys the delicate flavour.

Categories:
Meal   LunchDish   Salad
Main Ingredient   ChickenStyle   Picnic
Prep Time   less than 15 minutesCooking Time   less than 15 minutes




Alexandra Brown

Member since Dec 2007

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