Looking for a quick and refreshing salad recipe?
Here it is!
Bursting with flavor and bone-boosting ingredients, our Chilled Chicken and Cucumber Salad will leave you feeling refreshed and energized.
Packed with Vitamin K and protein, this dish is as healthy as it is delicious. It's topped with a bright, nutty dressing that elevates it beyond your average salad.
Our Chilled Chicken and Cucumber Salad is a guaranteed crowd-pleaser, perfect for picnics or a quick lunch at home.
Try it today!
Chilled Chicken & Cucumber Salad | Gluten-Free, Dairy-Free | BoneCoach™ Recipes
SERVES: 2
TOTAL TIME: 40 minutes
Ingredients
2 skinless boneless pasture-raised or organic chicken breasts
1-inch knob ginger root, skin removed and smashed
1 stalk green onion, sliced into 2-inch pieces
3 cups (750ml) water
1/4 tsp (1ml) sea salt
2 English cucumbers, julienned (can use a a julienne peeler or a vegetable spiralizer)
2 tbsp (30ml) toasted sesame oil (or fresh-pressed extra virgin olive oil for Paleo AIP)
1 clove garlic, finely minced
2 tbsp (30ml) finely minced green onions, dark green parts only
2 tsp (10ml) fish sauce
Directions
1) In a pot, combine ginger, green onion, water and salt. Bring water to a boil, then add in the chicken and bring to a boil again. Cover the pot with a lid and shut off the heat, and let the chicken sit in the water for 20-22 minutes. Once cooked, transfer the chicken onto a plate and chill in the fridge until cold. Then shred the chicken with your hands.
2) Meanwhile, julienne (thinly sliced) the cucumbers and set them in a bowl lined with paper towel. In a cup, mix together the oil, garlic, green onions and fish sauce. Set aside.
3) Place julienned cucumber onto plate, and shredded chicken on top. Pour the sauce over and toss to combine. Serve as is or with a dollop of chili oil if you like some heat!
Recipe created by BoneCoach™ Team Dietitian Amanda Natividad-Li, RD & Chef.
