Crunchy Chicken and Cucumber Salad |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
1 1/2 pounds skinned, boned chicken breasts |
3 tablespoons rice vinegar |
1 1/2 tablespoons low-sodium soy sauce |
1 1/2 teaspoons sugar |
1 teaspoon vegetable oil |
1/8 teaspoon ground red pepper |
1 clove garlic, crushed |
1 medium cucumber, peeled, seeded, and finely chopped |
6 green onions, thinly sliced |
6 cups torn mixed salad greens |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
2. While chicken cooks, combine vinegar and next 5 ingredients in a small bowl, stirring well with a wire whisk.
3. Combine chicken, cucumber, green onions, and salad greens in a large bowl. Add vinegar mixture, and toss well. Serve immediately.
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