The end of August makes me apprehensive, because Summer is my favorite season. But in the Southwest the heat lingers on, so we remain in the mood for light, refreshing food. This salad is a great example, in that it contains only 3 ingredients: chicken breasts, peaches and cucumbers, plus a tasty mix of yogurt and spices that joins them together.
This recipe was in my “to make soon” folder for a year (shame on me!), since I first saw it in the popular food blog Just Bento.
CHICKEN AND YOGURT SALAD WITH CUCUMBERS AND PEACH
(adapted from this recipe; receita em portugues no final do texto)
9 oz. boneless, skinless chicken breast (2-3 halves, depending on size)
1/8 cup soy sauce
1 piece ginger (about 1 inch, peeled, slightly bruised to release flavor)
1/2 tsp salt
1 T fresh Italian parsley, minced
1/2 English seedless cucumber
1/4 tsp. ground cardamon
1/4 tsp. ground coriander
1 Tbs. finely chopped fresh mint
1/2 cup plain thick (Greek) yogurt
2 ripe peaches
salt and pepper to taste
Start by poaching the chicken. In a pan large enough to hold them in a single layer add enough water to barely cover the pieces, mix in the soy sauce, ginger, salt and parsley. Add the chicken breasts and bring the liquid to a boil. Once it boils, immediately cover the pan and remove it from the heat, leaving it undisturbed for 15 minutes. Remove the chicken breasts, discard the cooking liquid and allow the meat to completely cool. Cut them into chunks.
Using a mandoline, cut the cucumber into paper-thin slices.
Peel the peaches and also cut them into chunks, slightly smaller than the chicken pieces.
Combine the yogurt with the spices and mint. Put all the ingredients in a bowl and mix well. Taste and add a little salt if needed. Season with freshly ground black pepper.
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