chicken cheddar and cucumber remoulade salad

Recipe information

Prep time: 20 minutes
Cook time: 5 to 10 minutes
Serves: 4

Nutritional breakdown (per serving)

Calories: 330
Protein: 34 g
Carbohydrates: 6 g
Fats: 19 g
Fibre: 2 g

Ingredients

  • 3 tbsp. Canadian cream cheese, softened
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
    Salt and freshly ground pepper
  • 1 English cucumber, seeded and julienned (or grated and drained)
  • 1 lb. chicken breasts, cut into thin strips
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. cinnamon
  • 2 tsp. butter
  • 6 cups baby spinach
  • 4 oz. Canadian medium cheddar, grated

Directions

  1. In a bowl, mix cream cheese with lemon juice and zest. Season with salt and pepper, and add cucumber. Stir and reserve.
  2. Season chicken with spices.
  3. In a saucepan, melt butter on high heat and brown chicken for 5 to 10 minutes or until thoroughly cooked.
  4. Arrange spinach on four plates. Top with chicken, sprinkle with cheese and use the remoulade as the salad dressing.
Tip:

For a slightly different flavour profile, try swapping the cheddar cheese for Swiss or Gouda.

Recipe and image reprinted with permission from Dairy Farmers of Canada.

Additional recipes can be found at the Dairy Goodness site.

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