1 large (6 0z) boneless, skinless chicken breast half
2 large English cucumbers
1 tsp grated lime zest
2 1/2 Tablespoons fresh lime juice
4 teaspoons canola oil or EVOO
1 teaspoon dark sesame oil
1 teaspoon minced peeled fresh ginger salt
Garnish with red bell pepper
Instructions
Place the chicken breast in a small saucepan with just enough water to cover. Bring to low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 8 minutes. Remove the pan from the heat and let the chicken stand in the cooking water for 10 minutes.
Meanwhile, cut eat cucumber crosswise into 8 rounds. With a melon baller, scoop out some of the seedy centers to make cups, taking care not to go through the bottoms.
In a medium bowl, stir together the lime zest, lime juice, canola oil, sesame oil, and ginger.
When cool enough to handle, pull the chicken into small shreds and add to the lime dressing. Stir to combine and season lightly with salt. Fill the cucumber cups with chicken salad and garnish, if desired.
Originally Submitted
2/26/2011
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You can add this Ginger Chicken Salad in Cucumber Cups recipe to your own private DesktopCookbook.
