CHICKEN SALAD WITH CUCUMBER DRESSING by allergy cooking my way

CHICKEN SALAD WITH CUCUMBER DRESSING

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Great entree, lunch or snack without the calories!

Serves: 2

Prep time: 15 mins

Cooking time: 10 mins

Ingredients

  • 2 chicken breasts
  • 2 cups chicken stock
  • lettuce leaves for serving
  • DRESSING
  • Juice of 1 medium lemon
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp chopped fresh coriander
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 1/2 small cucumber, finely diced
  • 1/2 small red capsicum, finely diced
  • 2 spring onions, finely sliced
  • 1/4 tsp salt

Method

  • Pour chicken stock into saucepan, add chicken breasts and bring to the boil.
  • Reduce heat and simmer for 8-10 minutes until cooked but moist.
  • Drain and cool.
  • Serve sliced on lettuce leaves, with dressing poured over.
  • DRESSING
  • Place lemon juice, both oils, coriander, garlic and ginger into blender and process until smooth.
  • Combine all other ingredients in a bowl and add the juice. Stir well.
  • Refrigerate until chilled.

Notes

This dish can be made several hours ahead of time, but don’t pour the dressing on until serving time.


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