Recipe

Chicken Salad With Low-fat Yogurt Cucumber Dressing Recipe


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Ingredients
  • 2/3 c Dried lentils
  • 2 ts Curry powder;
  • 1 c Cauliflower florets
  • 2 sm Tomatoes; seeded, sliced
  • 3 tb Plus 1 tsp olive oil
  • 1 lg Tomato; cut into wedges
  • 2 Green onions; sliced
  • 2/3 c Canned low-salt chicken broth
  • 3/4 c Fresh or frozen peas
  • 3 tb Sour cream
  • 1 Asian pear or Bartlett pear; peeled, cored, sliced
  • 2 lg Bunc watercress; trimmed
  • 1 1/4 c sliced English hothouse cucumber
  • Fresh mint sprigs
  • 2 lg Skinless boneless chicken breast halves
  • 3 tb Fresh lemon juice
  • 2 tb sliced fresh mint
  • 3 c Water

Directions
  • Step #1 Asian pears are also called Chinese pears & apple pears.
  • Step #2 Available in the produce section of many supermarkets.
  • Step #3 Bring 3 c water & lentils to boil in heavy medium saucepan.
  • Step #4 Reduce heat to medium-low, but still retain shape, cover & let simmer until lentils are tender, about 20 mins.
  • Step #5 Drain well.
  • Step #6 Transfer lentils to large bowl.
  • Step #7 Mix in 1 tbsp lemon juice & 1 tbsp oil.
  • Step #8 Cover & put in the fridge.
  • Step #9 Rub chicken breasts on both sides with curry powder.
  • Step #10 Spice up this with salt & pepper.
  • Step #11 Heat 1 tsp olive oil in heavy large skillet over medium-high heat.
  • Step #12 Add chicken breasts to skillet & cook this until golden brown & cooked through, about 5 mins per side.
  • Step #13 Transfer chicken to plate & put in the fridge until well chilled.
  • Step #14 Add chicken broth to same skillet & bring to boil.
  • Step #15 Add cauliflower & peas & cook over high heat until vegetables are crisp-tender & most of liquid has evaporated, about 5 mins.
  • Step #16 Add mixture to lentils.
  • Step #17 Cut chicken into 1/2-inch cubes & add to lentils along with any accumulated juices.
  • Step #18 Mix in sliced tomatoes, sliced green onions, sliced cucumber, sour cream & sliced fresh mint.
  • Step #19 Spice up salad to taste with salt & pepper.
  • Step #20 cover & put in the fridge until well chilled, about 2 hrs.
  • Step #21 (Salad can be prepared 1 day ahead.
  • Step #22 Keep put in the fridged.
  • Step #23 Toss watercress with remaining 2 tbsps lemon juice & 2 tbsps oil.
  • Step #24 Spice up to taste with salt & pepper.
  • Step #25 Mix pear into chicken salad.
  • Step #26 Mound chicken salad in center of 4 plates.
  • Step #27 Surround with watercress.
  • Step #28 Garnish salad with tomato wedges & mint sprigs and serve.
  • Step #29 Serves 4.
  • Step #30 --.
  • Enjoy the Chicken Salad with Low-Fat Yogurt Cucumber Dressing recipe

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Salad / Salads
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