Chicken, Cheddar and cucumber remoulade salad
Our dietitians' favouriteThis is the Chicken, Cheddar and cucumber remoulade salad recipe.
- Prep: 20 min
- Cooking: 5 min
Ingredients
- 3 tbsp (45 mL) Canadian Cream Cheese softened
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) lemon zest
- Salt and freshly ground pepper
- 1 English cucumber seeded and julienned (or grated and drained)
- 1 lb (450 g) chicken breasts cut into strips
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) cinnamon
- 2 tsp (10 mL) butter
- 6 cups (1.5 L) baby spinach
- 4 oz (120 g) Canadian Medium Cheddar grated
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Preparation
In a bowl, mix Cream Cheese with lemon juice and zest. Season with salt and pepper and add cucumber. Stir and reserve.
Season chicken with spices.
In a saucepan, melt butter on high heat and brown chicken 5 minutes or until thoroughly cooked.
Arrange spinach and cheese on 4 plates. Top with chicken and use the remoulade as the salad dressing.
Tips
Cheese alternatives: Canadian Swiss cheese, Gouda.
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Nutritional information
Per serving| Energy: | 330 Calories |
| Protein: | 34 g |
| Carbohydrate: | 6 g |
| Fat: | 19 g |
| Fibre: | 2 g |
| Sodium: | 433 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 27 % / 295 mg |
| Folate: | 48 % |
| Niacin: | 53 % |
| Selenium: | 82 % |
| Vitamin B6: | 56 % |
