Chicken Roll with Cucumber and Tomato Salad
Carmela LEE, Executive Committee of Hong Kong Nutrition Association, said "Vegetables and herbs have their unique scent and taste, making this cold dish irresistible especially in the hot summer days."
|Cucumber (diced)||1/4 piece|
|Tomato (diced)||1 piece|
|Lemon Juice||1 teaspoon|
|Olive Oil||1/2 teaspoon|
|Skinless Chicken thigh (deboned)||1 piece|
|Coarse Black Pepper||for taste|
|1.||To make cucumber and tomato salad, combine cucumber, tomato, lemon juice, basil and olive oil. Season with 1/4 teaspoon of salt and some coarse black pepper. Set aside.|
|2.||Season chicken thigh meat with 1/4 teaspoon of salt and some coarse black pepper.|
|3.||Place chicken thigh meat on an aluminium foil then sprinkle with thyme. Tightly roll up the chicken and secure by twisting the two ends of the foil.|
|4.||Bring water to the boil. Add chicken roll. Reduce to low heat. Boil for 15 minutes until cooked. Remove and set aside to cool. Cut into slices. Serve with cucumber and tomato salad.|
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr. Ricky CHEUNG.
Extract from CookSmart, Issue 11