Nickel Allergy Friendly Cucumber Boats with Herb Chicken Salad

Total time45 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Cucumber Boats with Herb Chicken Salad

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Ingredients

4 servings

For the chicken

2 boneless, skinless chicken breasts (about 1 lb total)
½ tsp salt, plus more for the poaching water

For the boats

2 english cucumbers

For the dressing

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp apple cider vinegar
¼ tsp salt

For the salad

2 medium carrots, finely diced
3 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, thinly sliced
2 tbsp fresh dill, chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a bare 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 minutes, until cool enough to handle. Discard the poaching liquid.

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