Chicken Salad With Bell Peppers

By Farida

Ingredients

• For the dressing:
• 1 pound (450 g) skinless boneless chicken breast halves
• 1/2 teaspoon salt, for boiling
• 1 medium fresh cucumber, peeled (you can substitute with pickled cucumber)
• 2 medium carrots, boiled and peeled
• 1 medium green bell pepper, cored and seeded
• 1 medium red bell pepper, cored and seeded
• 1 medium yellow or orange bell pepper, cored and seeded
• 1/3 cup or more, to taste, fresh chopped dill
• salt, to taste
• ground black pepper, to taste
• 4 tablespoons lite mayonnaise (You can also mix 2 tablespoons of mayonnaise with 2 tablespoons of sour cream)

Details

Servings 4
Adapted from azcookbook.com

Preparation

Step 1

Place the chicken in a pot with about four cups of water. Add salt. Bring to a boil. Cook for about 20 minutes or until chicken is tender. Drain and set aside. When cool enough to handle, cut the chicken into julienne (long thin) strips using knife or tear it using your hands.

Cut the cucumber, carrots and bell peppers, into julienne (long thin) strips.

In a mixing bowl, combine the chicken, vegetables, and fresh dill. Season with salt and pepper to taste. Stir to mix. Serve slightly chilled.