Chicken salad with cucumber and watercress

Chicken salad with cucumber and watercress


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About this recipe: A dressing based on sour cream and yoghurt goes well with the fresh taste of crisp slices of cucumber and sprigs of peppery watercress.

Lynn Lewis

Serves: 4 

  • 1 sprig rosemary
  • 1 clove garlic, roughly chopped
  • 2 skinless chicken breast fillets (about 300 g)
  • 2 tablespoons (30ml) lime juice
  • salt and freshly ground black pepper
  • 3 small Lebanese cucumbers
  • 150g watercress
  • 3 tablespoons finely chopped fresh chervil
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped chives
  • 2 tablespoons (30ml) sunflower or peanut oil
  • Mustard and lemon dressing
  • 1⁄2 cup (125 g) light sour cream
  • 1⁄2 cup (125 g) yoghurt
  • 1/4 cup (50ml) milk
  • 1⁄2 teaspoon tarragon or other herb mustard
  • 1 tablespoon (15ml) lemon–flavoured olive oil
  • 2 tablespoons (30ml) lemon juice
  • salt and freshly ground black pepper

Prep:1hr15min  ›  Cook:12min  ›  Ready in:1hr27min 

  1. Roughly chop rosemary leaves and combine with garlic in a bowl. Add chicken; turn to coat. Drizzle with lime juice and sprinkle with salt and pepper. Chill, covered, 1 hour.
  2. Peel fine strips of skin lengthwise from cucumber. Slice cucumbers thinly. Divide watercress into small sprigs.
  3. To make mustard and lemon dressing, whisk sour cream, yoghurt, milk, mustard, oil and lemon juice in a large bowl until combined. Add salt and pepper to taste. Add cucumber, watercress and herbs to bowl. Stir to coat completely with dressing.
  4. Heat oil in a nonstick frying pan over medium heat. Add chicken and cook, turning occasionally, 8 to 10 minutes, until cooked through. Remove from pan and set aside for a few minutes.
  5. Arrange cucumber and watercress salad on individual plates. Cut chicken crosswise into thick slices; add to salad.

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