Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde
Try this Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde recipe
Try this Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde recipe
- salt
- 1/4 teaspoon chili powder
- 1 teaspoon extra virgin olive oil
- 1/2 red onion diced
- 1 english seedless cucumber
- 8-10 oz boneless skinless chicken breast or 1.5 cups cubed
- 1 large ear of corn kernels shaved off
- 1/2 heaping cup diced tomatoes (i used cherry tomatoes
- 1 yellow bell pepper seeded and diced
- 1 large handful of cilantro lightly chopped
- 1 avocado, peeled pitted insides chopped
- 1/2 cup mild jarred salsa verde
- Carbohydrate 2.99941375 g
- Cholesterol 0 mg
- Fat 0.649582498909498 g
- Fiber 0.452912489533424 g
- Protein 0.47769875 g
- Saturated Fat 0.0912773123494234 g
- Serving Size 1 1 Serving (47g)
- Sodium 1.77237499997819 mg
- Sugar 2.54650126046658 g
- Trans Fat 0.100080187470469 g
- Calories 18 calories
Step-by-step
- If you are NOT using pre-cooked chicken (if you are, skip this step): fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. Remove the chicken from the water and cut into it to check its doneness; if it is still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest for 2 minutes and then slice into cubes.
- While chicken cooks, cook the corn. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn and season with chili powder and salt. Cook until bright yellow and charred, 5-7 minutes.
- Meanwhile, spiralize the cucumber with Blade A, applying light pressure so that the ribbons are thin. Pat the cucumber noodles dry with paper towels and trim the noodles with kitchen shears so that they are easier to manage.
- In a large mixing bowl, combine the cucumbers, tomatoes, onions, bell peppers, cilantro, avocado, cooked corn and cubed cooked chicken. Pour in the salsa verde and toss well to combine.
- Pour the mixture into the bowls and serve.
Protein Swaps and Poaching Precision
Using canned tuna or white beans instead of chicken completely alters the protein base while keeping prep time under fifteen minutes. Poaching chicken breast off the active burner in covered boiling water prevents the meat from tightening into a rubbery texture. Letting the poached breast rest for two full minutes allows internal juices to redistribute before cubing.Controlling Moisture in Raw Vegetables
English cucumbers release excessive liquid if skipped through the drying phase. Patting the spiralized ribbons thoroughly with paper towels prevents the salsa verde dressing from becoming watery. Trimming those long strands with kitchen shears makes the finished mixture much easier to portion into bowls.Charring Corn and Serving Strategy
Cooking raw corn kernels in a skillet heated to medium-high with a teaspoon of oil produces even charring within five to seven minutes. Pairing this crisp, acidic salad alongside thick slices of grilled sourdough balances the sharp heat of the chili powder and raw red onion.
