cucumber & chicken salad

On warm summer nights, sometimes I feel like eating something light and crunchy. I was Chicago last week and ate mostly pizza and sandwiches and came back craving fresh veggies =D Here’s a recipe I made over the weekend adapted from Great Food Fast (proof that great food doesn’t have to take much time or fuss)

Cucumber and Chicken Salad

1/4 cup + 1 TB of olive oil

1/4 cup of fresh lemon juice

1 cucumber, thinly sliced

1/2 red bell pepper, thinly sliced

1 lb boneless, skinless chicken breast

1 bunch (8 oz) spinach, chopped

1/2 red onion, thinly sliced

1/2 cup sliced almonds (or pecans)

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh mint

1. In a large bowl, whisk the 1/4 cup of olive oil, lemon juice, salt and pepper to taste. Add the cucumber; toss to coat and let it marinate while cooking the chicken.

2. In a nonstick skillet, heat the 1 TB olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thin.

3. Toss the chicken with cucumber mixture, bell peppers, spinach, onions, almonds, cheese, and mint. Serve.

Note: For the mixing bowl, don’t use a plastic one as the lemon juice flavor will linger (unless you don’t mind).

Highlights from the windy city

Tour of the University of Chicago campus in Hyde Park (where the Obamas’ ‘other’ house is)

Eating at XOCO, Rick Bayless’ quick bite restaurant – my mouth is getting watery just looking at this picture

Admiring the amazing view of the green river that flows through downtown — I highly recommend the architectural riverboat tour. Did you know Wrigley company initially made soaps and included gum as a marketing ploy?

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