cucumber chicken saladKENTUCKY (7/11/18) — With summer’s bounty as close as the nearest farmer’s market, this cool dish is a pleasant treat on a warm day.

Locally grown cucumber and lettuce makes this dish especially fresh and savory.

1/2 pound chicken breast
1 tablespoon fresh lemon juice
1 cup slivered almonds
1/2 cup nonfat plain Greek yogurt
3 ounces reduced fat cream cheese
2 tablespoons Dijon mustard
1/2 teaspoon sea salt
1 tablespoon ground black pepper
2 tablespoons fresh chopped dill
2 medium cucumbers, chopped
1 cup dried cranberries
8 lettuce leaves

8 servings

Marinate chicken breast in lemon juice for one hour. Remove chicken from marinade and chop into bite sized pieces. Sauté in preheated non­stick skillet until thoroughly cooked and no longer pink in the center. Set aside to cool. Toast slivered almonds on low heat in a non-stick skillet until fragrant. Set aside to cool. In a large mixing bowl combine yogurt, cream cheese, mustard, salt, pepper and dill. Add chicken and toss. Add cucumbers, cranberries and almonds to chicken mixture. Toss to coat. Cover and chill in refrigerator for 1 hour. Spoon salad into washed and dried lettuce leaves. Serve cold.

plateup copyNutritional Analysis: 
210 calories
10 g fat
2 g saturated fat
30 mg cholesterol
290 mg sodium
19 g carbohydrate
3 g fiber
14 g sugars
12 g protein

SurfKY News
Recipe from UK Extension Service

sitelogosm© Copyright 2008 - 2018 SurfKY News Group, Inc. All rights reserved.
This material may not be published, broadcast, or rewritten without permission.

Click here to subscribe to receive daily updates by email.

Most Read This Week

Most Read This Month

Weather brought to you by



Madisonville, KY


Humidity: 82%

Wind: 12.43 m/h

  • 25 Mar 2019

    Rain 57°F 48°F

  • 26 Mar 2019

    Sunny 51°F 33°F

Market Report brought to you by


Market Report

Stories Trending Today