Chicken Salad in a Cucumber Wrap
Prep Time: 20 min
Total Time: 20 min
1 Chicken breast, boneless, skinless
1 tablespoon butter
2 tablespoons celery, finely chopped
4 tablespoons green onion, thinly sliced
zest of 1 lemon, divided
2 teaspoons fresh lemon juice
3 tablespoons mayonnaise or enough to moisten
Salt and pepper, to taste
1 tablespoon slivered almonds, toasted
1 English cucumber, seedless, unpeeled
3-inch ring mould, lightly oiled (I use an empty cleaned tuna can, both ends removed)
In a skillet over medium heat melt butter; saute chicken until juices run clear; remove from heat; dice finely, combine in a small bowl with chopped celery, onion, lemon zest (reserve 2 teaspoons for garnish), lemon juice, mayonnaise, salt and pepper.
Cut cucumber into thin lengthwise slices using a mandoline or a large knife. Place ring mould on a serving plate, insert two slices cucumber around the inside of each ring overlapping slightly as my photograph indicates. Fill with salad. Carefully lift the mould up and serve this delicious creation.