By J P Martin
This light chicken salad is perfect for anyone looking for low fat, low carb recipes. Balsamic vinegar gives it a unique, nutty sweet flavor. It is worth spending a bit extra on a decent quality balsamic vinegar, you kind of get what you pay for with this - some of the cheaper balsamic vinegars are inferior in quality.
Ingredients:
* 2 skinless, boneless chicken breasts
* 4 tablespoons olive oil
* 2 teaspoons balsamic vinegar
* half bunch of chives
* 1 cucumber
* 1 tablespoon lemon juice
* half bunch of dill
* salt and pepper
Method:
1. Cut the chicken into bite-sized pieces. Add 1 teaspoon of the vinegar and 1 tablespoon of the oil to a pan or wok and place over a high heat. Stir-fry the chicken for 5 minutes until cooked and golden in colour.
2. Trim and peel the cucumber and slice into 1in/2.5cm matchsticks. Wash the chives and pat dry with kitchen paper. Snip finely with kitchen scissors and mix together with the cucumber in a large serving bowl.
3. To make the salad dressing, mix together the remaining balsamic vinegar and the lemon juice. Season with salt and pepper, then whisk in the remaining olive oil.
4. Add the cooked chicken to the cucumber and chives in the serving bowl, drizzle over the salad dressing.. Toss the salad in the dressing. Wash the dill and pat dry with kitchen paper. Chop finely and sprinkle over the tossed salad to garnish.
When using chives, always add them at the last minute to hot dishes as over-cooking will destroy their delicate onion flavor. Their flowers are edible too and can be used for extra garnish.
This light chicken salad is perfect for anyone looking for low fat, low carb recipes. Balsamic vinegar gives it a unique, nutty sweet flavor. It is worth spending a bit extra on a decent quality balsamic vinegar, you kind of get what you pay for with this - some of the cheaper balsamic vinegars are inferior in quality.
Ingredients:
* 2 skinless, boneless chicken breasts
* 4 tablespoons olive oil
* 2 teaspoons balsamic vinegar
* half bunch of chives
* 1 cucumber
* 1 tablespoon lemon juice
* half bunch of dill
* salt and pepper
Method:
1. Cut the chicken into bite-sized pieces. Add 1 teaspoon of the vinegar and 1 tablespoon of the oil to a pan or wok and place over a high heat. Stir-fry the chicken for 5 minutes until cooked and golden in colour.
2. Trim and peel the cucumber and slice into 1in/2.5cm matchsticks. Wash the chives and pat dry with kitchen paper. Snip finely with kitchen scissors and mix together with the cucumber in a large serving bowl.
3. To make the salad dressing, mix together the remaining balsamic vinegar and the lemon juice. Season with salt and pepper, then whisk in the remaining olive oil.
4. Add the cooked chicken to the cucumber and chives in the serving bowl, drizzle over the salad dressing.. Toss the salad in the dressing. Wash the dill and pat dry with kitchen paper. Chop finely and sprinkle over the tossed salad to garnish.
When using chives, always add them at the last minute to hot dishes as over-cooking will destroy their delicate onion flavor. Their flowers are edible too and can be used for extra garnish.