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Creamy Chicken Cucumber Salad
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Creamy Chicken Cucumber Salad

20 Min.Für 2Nutri-Score B€€
von @ice.karimcooks10 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • chicken breast (seasoned with daily blend, seared and shredded)Fleisch450 g
  • cucumber (large, diced)Obst & Gemüse2 Stücke
  • corn (canned or cooked kernels)Obst & Gemüse165 g
  • red onion (julienned)Obst & Gemüse0,5 Stücke
  • salt (to taste)Gewürze3 g
  • black pepper (to taste)Gewürze1 g
  • dill (chopped, optional)Obst & Gemüse8 g
  • non-fat Greek yogurt (plain)Milchprodukte240 ml
  • light mayonnaiseVorräte45 ml
  • yellow mustardVorräte30 ml
  • garlic (minced cloves)Obst & Gemüse2 Stücke
  • lemon juice (juice of 1 lemon)Obst & Gemüse30 ml
  • honeyVorräte10 g
  • MSG (optional)Gewürze1 g
  • water (if dressing is too thick)Getränke30 ml
  • tostada (homemade, for serving)Backwaren2 Stücke

pro Portion

Nährwerte

530kcal

Kohlenhydrate
32 g
Eiweiß
84 g
Fett
8 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Sear and shred the chicken

    • Season the chicken breast with the daily blend.
    • Sear it in a hot pan until perfectly cooked through.
    • Shred the chicken with tongs or two forks.
    Schritt 1

  2. Prep the vegetables

    • Dice the cucumbers.
    • Julienne the red onion.
    • Add the corn kernels.
    Schritt 2

  3. Make the creamy dressing

    • In a bowl, combine the non-fat Greek yogurt, light mayo, mustard and minced garlic.
    • Add salt and pepper to taste, the lemon juice and a drizzle of honey.
    • Add a touch of MSG if using.
    • Whisk until smooth and add a splash of water if too thick.
    Schritt 3

  4. Assemble and serve

    • Combine the cucumber, red onion, corn and shredded chicken in a bowl.
    • Pour the creamy dressing over and toss well.
    • Fold in the chopped dill if using.
    • Serve on a homemade tostada.
    Schritt 4
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