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       Volume I - October 20, 2006

Creamy Chicken and Cucumber Salad

           Download this recipe.

Ingredients: (Serves 4)

3/4 pound fresh boneless, skinless chicken breasts, diced
1 tablespoon vegetable oil
2 cucumbers, peeled seeded and diced
1 red bell pepper, seeded and diced
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces plain yogurt
1/4 teaspoon seasoned salt
1/2 pound Belgian endive

Heat a medium skillet over medium-high heat. Add oil and sauté diced chicken until golden on all sides and thoroughly cooked, about 5 minutes. Remove from pan and set aside to cool.

In a large bowl, mix cucumber and red bell pepper; sprinkle with vinegar, salt and pepper. Stir in cooled chicken, yogurt and seasoned salt; tossing gently. Cover and refrigerate until ready to serve.

To serve, divide leaves of the Belgian endive between serving plates and top with chicken salad.

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