High Fructose Corn Syrup Free Coconut Cucumber Boats with Herb Chicken Salad

Total time50 min

Prep time20 min

Cook time15 min

4.9

(4)

High Fructose Corn Syrup Free Coconut Cucumber Boats with Herb Chicken Salad

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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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