Chicken Cucumber Salad
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| Servings |
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Ingredients
Meat
- 1 pound bonelss skinless chicken breast about 2 large breasts, or about 3 cups cooked and cubed
Fresh Vegetables
- 1 cup red onion about 1/2 medium onion, thinly sliced
- 2/3 celery about 1 to 2 stalks, sliced
- 1 English cucumber[s] sliced
Condiments
- 1/4 to 1/3 cup mayonnaise try homemade avocado oil mayo or Primal Kitchen brand
Optional Garnish
- serve on a bed of lettuce
- frsh chopped parsley leaves
Ingredients
Meat
Fresh Vegetables
Condiments
Optional Garnish
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Rate this recipe!
|
Instructions
- Spray skillet or frying pan with propellant-free cooking oil spray {avocado, coconut, or extra virgin olive oil} and warm over medium heat. Add 1 pound boneless skinless chicken breast {about 2 large breasts}. Cook, turning occasionally until chicken is cooked through and no longer pink in the middle, about 15 to 20 minutes. Remove from heat and set aside.
- Wash onion, celery, and cucumber. Slice onion in half, cut off end, peel and slice thinly. Cut thin slices in quarters as shown. Add about 1 cup onion to a large mixing bowl. Slice celery and add about 2/3 cup to bowl. Cut cucumber in half lengthwise and then cut each half into thin slices as shown. Add to bowl.
- Cube cooled chicken breast, measure about 3 cups, and add to bowl along with 1/4 cup mayonnaise. Try a clean avocado oil mayonnaise, recipe link for homemade Skinny5 avocado oil mayonnaise listed below. Or use a store-bought avocado oil mayonnaise without added sugar like Primal Kitchen brand.
- You can reduce the calories in this recipe by substituting Skinny5 Low Calorie Mock Mayonnaise for the avocado oil mayonnaise. The recipe link is listed below.
- Mix all ingredients well. Add salt and pepper, to taste. Serve immediately or refrigerate before serving. Optional serve chicken salad on a bed of lettuce and garnish with parsley leaves.
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