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Ingredients
Directions
- 1. Cut cooked chicken in strips or possibly shred by tearing (the Chinese prefer the latter because it adds textural interest).
- 2. Peel cucumbers. Cut in half lengthwise and scoop out seeds; then cut in strips.
- 3. Arrange cucumber strips on a flat serving plate; top with chicken.
- 4. Combine mustard, salt and vinegar. Pour over chicken just before serving.
- VARIATIONS: For the cucumbers, substitute 3 C. celery, blanched and shredded. In step 4, add in to the dressing either 1/4 tsp. cayenne pepper or possibly a few drops of Tabasco Sauce.
- In step 4, substitute the following dressing: 1/2 tsp. ginger root and 1/2 scallion stalk, both chopped; 1/2 tsp. sugar, 2 tsp. vinegar, 1 Tbsp. peanut oil, 1 Tbsp. light soy sauce and a few drops of sesame oil.
- Slice the cucumbers 1/4-inch thick. Omit the dressing in step 4. Instead make a paste by gradually adding 1/4 c. water to 1/4 c. peanut butter, stirring till smooth. Then stir in 1/2 tsp. salt and 1/2 tsp. sesame oil. Add in to cucumber slices and toss; then top with the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 56 | 58% |
| Total Fat 6.2g | 8% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 328mg | 14% |
| Potassium 182mg | 5% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.05g | 1% |
| Protein 7.94g | 13% |
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