Vegetarian Cucumber Boats with Herb Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 1 lb total)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt, plus more for the poaching water
For the boats
- 2 english cucumbers
For the dressing
- 3 tbsp olive oil
- 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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