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Boiled Chicken Salad

This dish features tender, shredded chicken combined with fresh, crispy vegetables and a tangy dressing. Main ingredients include cooked chicken, mixed veggies, and a zesty vinaigrette, resulting in a light, colorful salad with a mix of tender and crunchy textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken breast boneless, skinless
  • 1 cup carrots finely chopped
  • 1 cup cucumber diced
  • 0.5 cup red bell pepper diced
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup olive oil for dressing
  • 2 tbsp white vinegar or lemon juice
  • 1 tsp honey optional, for sweetness
  • to taste salt and pepper for seasoning

Equipment

  • Large pot for boiling chicken
  • Strainer
  • Cutting board
  • Chef's knife
  • Mixing Bowl
  • Whisk

Method
 

  1. Place chicken breasts in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to simmer and cook for about 12-15 minutes until fully cooked. Remove chicken, transfer to a cutting board, and let cool slightly. Shred chicken into bite-sized pieces.
    2 cups chicken breast
  2. While the chicken boils, prepare the vegetables. Wash and finely chop carrots, dice cucumbers and red bell peppers, and chop fresh cilantro. Arrange all prepared vegetables on a clean cutting board for visual reference.
    2 cups chicken breast
  3. Drain and let the shredded chicken cool slightly. Once cool enough to handle, transfer chicken to a large mixing bowl.
    2 cups chicken breast
  4. Add the chopped vegetables to the bowl with chicken. Toss gently to combine, creating a colorful mix of textures.
    2 cups chicken breast
  5. In a small bowl, whisk together olive oil, white vinegar, honey, salt, and pepper until fully combined and slightly emulsified. Pour dressing over the salad ingredients.
    2 cups chicken breast
  6. Pour the dressing over the salad and toss gently until all ingredients are well coated and visually appealing. The salad should look vibrant and evenly dressed.
    2 cups chicken breast
  7. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with additional cilantro if desired.
    2 cups chicken breast

Notes

For a richer flavor, marinate the shredded chicken in some dressing for 10 minutes before mixing with vegetables. Adjust salt and pepper to taste. Keeps well in refrigerator for up to 2 days.