Dairy Free Coconut Cucumber Boats with Herb Chicken Salad
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Learn more →Ingredients
4 servings
For the cucumber boats
- 2 large english cucumbers
- ¼ tsp fine sea salt
For the chicken salad
- 1 lb boneless, skinless chicken breast
- ½ tsp fine sea salt, plus more to taste
- ⅓ cup coconut cream
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 stalks celery, finely diced
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped (optional)
Instructions
- 1
Place the chicken breast in a medium saucepan and cover with cold water by at least 1 inch. Add 1/2 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 12–15 minutes.
- 2
Transfer the chicken to a cutting board and let it rest for 10–15 minutes, until cool enough to handle. Shred or finely chop into bite-sized pieces and transfer to a large mixing bowl.
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