Yields: 15-20 rollups Prep time: 20 min Cook time: 20 min
Ingredients: • 3 boneless skinless chicken breasts • 2 lemons • 2 teaspoons salt • ½ white onion (sliced) • 1 teaspoon dried rosemary • 2 teaspoons oregano • 3 teaspoons black pepper • 1 cup mayonnaise • ½ teaspoon red chili flakes • 2 English cucumbers (halved & sliced into ⅛ inch thick slices) • 2 cups chopped tomatoes • toothpicks • pretzels for serving
INDUCTION 21 STEEL STOCKPOT & STEAMER/PASTA INSERT SET (6 QT.)
1. Add 4 quarts of water to stockpot. Also add 1 sliced lemon, onions, rosemary, oregano, and 2 teaspoons black pepper. *The steamer insert is optional. If you are using it, place into stockpot before adding these ingredients.
2. Bring to a boil over medium high heat. Once boiling, add in the chicken breasts. Cover with lid and poach for 15 minutes.
3. While the chicken is cooking, slice the cucumbers in half and then slice each of the halves longways into thin slices.
4. Once the chicken is done, strain out the liquid and set the breasts into a bowl. Place in the refrigerator for 5-10 minutes before shredding. * Feel free to keep the chicken broth for another use.
5. Shred the chicken into small pieces for the chicken salad.
6. Add mayonnaise and the chopped tomatoes. Stir to incorporate.
7. Add the remaining black pepper, red chili pepper flakes, and a pinch of salt. Also squeeze about 1 teaspoon lemon juice into the chicken. Mix it up.
8. Lay out the cucumber slices and place 1 tablespoon chicken salad in the center.
9. Take both ends and wrap to meet in the middle. There will be some overlap. Secure these ends over one another with a toothpick. Repeat until you have about 20 rollups.
10. Serve as appetizers with some pretzels.
Enjoy!
Chicken Salad Cucumber Rollups
Yields: 15-20 rollups Prep time: 20 min Cook time: 20 min
Ingredients: • 3 boneless skinless chicken breasts • 2 lemons • 2 teaspoons salt • ½ white onion (sliced) • 1 teaspoon dried rosemary • 2 teaspoons oregano • 3 teaspoons black pepper • 1 cup mayonnaise • ½ teaspoon red chili flakes • 2 English cucumbers (halved & sliced into ⅛ inch thick slices) • 2 cups chopped tomatoes • toothpicks • pretzels for serving
INDUCTION 21 STEEL STOCKPOT & STEAMER/PASTA INSERT SET (6 QT.)
1. Add 4 quarts of water to stockpot. Also add 1 sliced lemon, onions, rosemary, oregano, and 2 teaspoons black pepper. *The steamer insert is optional. If you are using it, place into stockpot before adding these ingredients.
2. Bring to a boil over medium high heat. Once boiling, add in the chicken breasts. Cover with lid and poach for 15 minutes.
3. While the chicken is cooking, slice the cucumbers in half and then slice each of the halves longways into thin slices.
4. Once the chicken is done, strain out the liquid and set the breasts into a bowl. Place in the refrigerator for 5-10 minutes before shredding. * Feel free to keep the chicken broth for another use.
5. Shred the chicken into small pieces for the chicken salad.
6. Add mayonnaise and the chopped tomatoes. Stir to incorporate.
7. Add the remaining black pepper, red chili pepper flakes, and a pinch of salt. Also squeeze about 1 teaspoon lemon juice into the chicken. Mix it up.
8. Lay out the cucumber slices and place 1 tablespoon chicken salad in the center.
9. Take both ends and wrap to meet in the middle. There will be some overlap. Secure these ends over one another with a toothpick. Repeat until you have about 20 rollups.
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