Denise says:

This is an ideal buffet dish as it can be prepared in advance and quantities can be increased to suit your guest numbers. Quick to make ~ add this recipe to your repertoire when you want to make breasts of chicken a little more exciting! It is served cold which makes it also suitable for Shabbat lunch.

When preparing the cucumber into ribbons keep the skin on and only use the outer layers until you reach the seeds ~ similar to a courgette. The seeds of a cucumber are predominately water and will only make the salad soggy.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 people

Ingredients:

4 chicken breasts – boneless, skinless
150ml chicken stock

For the Salad
2 tablespoons fresh mint
2 tablespoons fresh coriander
4 spring onions – trimmed and chopped
1 small cucumber – sliced into ribbons
1 red chilli – vein and seeds removed – finely chopped
1 cm fresh ginger – peeled and finely chopped
Juice and zest of 3 limes
1 tablespoon soft brown sugar

Garnish
100g cashew nuts
1 Pomegranate – seeds only

Method

1)Place the chicken in a medium sized saucepan. Cook the chicken in the chicken stock for about 25 minutes. Drain, cool and set aside.
2)Mix the zest and juice of the limes, spring onions, ginger, chilli and brown sugar together.
3)Slice the cucumber into ribbons and roughly chop the herbs.
4)Shred the chicken into small pieces and transfer to a salad bowl. Add the cucumber and pour over the dressing.
5)Just before serving sprinkle over the fresh mint and coriander.

Garnish with roasted cashew nuts and pomegranate seeds
Tagged in: Cheese, Chicken, Salads, Shabbat