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Crunchy Cucumber Chicken Salad

Crunchy Cucumber Chicken Salad

Crunchy Cucumber Chicken Salad

SERVES 4

Crunchy Cucumber Chicken Salad Ingredients:

  • 2 cups shredded cooked chicken breast
  • 2 cups peeled, seeded and cubed cantaloupe and/or seedless red grapes
  • i cup chopped cucumber
  • 1/3 cup fresh orange juice
  • 3 tbsp. canola oil
  • 1 tbsp. snipped fresh mint or cilantro
  • salt
  • black pepper
  • 4 cups shredded romaine lettuce
  • 
    
    

Cooking Instructions:

  • In a large bowl toss together chicken, cantaloupe and/or grapes, and cucumber.
  • For dressing, in a screw-top jar combine orange juice, oil, and mint. Cover and shake well. Season to taste with salt and pepper.
  •  Drizzle over chicken mixture; toss lightly to coat.
  • Divide romaine among four serving plates. Top with chicken mixture. Serve immediately..

COOK’S TIP
For 2 cups shredded cooked chicken breast, purchase a deli-roasted chicken. Using two forks shred enough of the chicken breast to make 2 cups, discarding the skin. (Or cut up a 9-ounce package thawed frozen cooked chicken breast strips.) If you have more time, in a covered saucepan cook 12 ounces skinless, boneless chicken breast in 1½ cups water about 15 minutes or until no longer pink (170 F). Drain well. Cool slightly and shred.

 

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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