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Ginger Chicken Salad in Cucumber Cups*

1 large (7 oz) boneless, skinless chicken breast half
1 tsp chopped lime peel, plus extra strips for garnish
2 1/2 Tbsp fresh lime juice (from 1 large lime)
1 1/2 Tbsp peanut or seasame oil
1 tsp Asian seasame oil
1 tsp minced fresh ginger
1/4 red bell pepper, cut into very thin strips

Place chicken in saucepan with cold water to cover. Bring to a simmer over high heat; reduce heat and let simmer 8 minutes. Cool in cooking water. Drain and shred chicken. In medium bowl, toss lime peel and juice, peanut and Asian sesame oil, and ginger. Fold in shredded chicken. Add salt to taste. Run a citrus zester along the full length of the cucumber to create stripped effect. Cut cucumbers into 18 1/2-inch-think slices. Using a melon baller or a small spoon, scoop out seedy centers to make cups. Fill cups with chicken salad. Garnish with pepper strips and lime zest.

Nutritional Information: 28 calories, 2 total fat (0.3 g sat),
570 mg cholesterol, 0.4 g carbohydrate, 2 g protein, 0.1 g fiber, 6.7 mg sodium

Serves about 18

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