| This light chicken salad is perfect for anyone looking | | | | a pan or wok and place over a high heat. Stir-fry the |
| for low fat, low carb recipes. Balsamic vinegar gives it | | | | chicken for 5 minutes until cooked and golden in colour. |
| a unique, nutty sweet flavor. It is worth spending a bit | | | | 2. Trim and peel the cucumber and slice into 1in/2.5cm |
| extra on a decent quality balsamic vinegar, you kind of | | | | matchsticks. Wash the chives and pat dry with kitchen |
| get what you pay for with this - some of the cheaper | | | | paper. Snip finely with kitchen scissors and mix |
| balsamic vinegars are inferior in quality. | | | | together with the cucumber in a large serving bowl. |
| Ingredients: | | | | 3. To make the salad dressing, mix together the |
| - 2 skinless, boneless chicken breasts | | | | remaining balsamic vinegar and the lemon juice. |
| - 4 tablespoons olive oil | | | | Season with salt and pepper, then whisk in the |
| - 2 teaspoons balsamic vinegar | | | | remaining olive oil. |
| - half bunch of chives | | | | 4. Add the cooked chicken to the cucumber and |
| - 1 cucumber | | | | chives in the serving bowl, drizzle over the salad |
| - 1 tablespoon lemon juice | | | | dressing.. Toss the salad in the dressing. Wash the dill |
| - half bunch of dill | | | | and pat dry with kitchen paper. Chop finely and sprinkle |
| - salt and pepper | | | | over the tossed salad to garnish. |
| Method: | | | | When using chives, always add them at the last |
| | | | minute to hot dishes as over-cooking will destroy their |
| 1. Cut the chicken into bite-sized pieces. Add 1 | | | | delicate onion flavor. Their flowers are edible too and |
| teaspoon of the vinegar and 1 tablespoon of the oil to | | | | can be used for extra garnish. |