2 cucumbers, peeled, cut into 1/2-inch pieces
1 red bell pepper, chopped
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2 1/2 to 3-pound) boneless, skinless chicken, cooked, cut into 1-inch pieces
1/4 teaspoon seasoned salt
4 ounces plain non-fat yogurt


In medium bowl, combine cucumber and red pepper; sprinkle with vinegar, salt and pepper. Let sit about 5 minutes. Stir in chicken, seasoned salt and yogurt, tossing gently. Cover and refrigerate until chilled completely chilled. Serve on dark curly endive.

In the following recipe, you can use a whole chicken, combining dark and white meat chicken or you can choose to just use white meat boneless breasts.

Chunky Chicken and Cucumber Salad
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