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Chicken Salad with Tomato and Cucumber

The Culinary Institute of America’s chicken salad is a great way to use up chicken left over from making chicken broth.

Watch CIA chef Bill Briwa make leftover chicken in a stir-fry.

CIA's Chicken Salad with Tomato and Cucumber recipe

Ingredients

Makes 6 Servings

  • 1/2 cup small-dice onions
  • 2 cups medium-dice English cucumber
  • 2 cups medium-dice seeded plum tomatoes
  • 2 cups medium-dice cooked chicken breast
  • 1/4 cup rough chop cilantro leaves and stems
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 1/4 teaspoon salt, plus more to taste if needed

Directions

  1. Combine the onions, cucumbers, tomatoes, chicken, cilantro, and oil.
  2. Toss the mixture together, cover, and refrigerate until ready to serve.
  3. Just before serving remove the mixture from the refrigerator, add the lemon juice, and season with salt.
 Per serving: 136 CALORIES, 10.5 g PROTEIN, 6 g CARBOHYDRATES, 1 g FIBER, 8 g TOTAL FAT (1 g saturated fat), 126 mg SODIUM, 26 mg CHOLESTEROL

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