Cube Salad
HB-16971 · Hand-built original · Korean
Chicken, cucumber, pepper, avocado, tomato, and olives all cut to the same cube size and tossed in a honey-mustard dressing. Toasted tortilla wedges are served alongside.
KoreanSaladGluten-freeDairy-freeEgg-free
Main ingredient: chicken breast
Pairs well with: tomato soup, grilled corn, iced tea, fruit salad
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 chicken breast
- 8 cherry tomatoes
- 1 cucumber
- 1 bell pepper
- 10 black olives
- 1 avocado
- 3 tortillas
- Sauce: 3 tablespoons extra virgin olive oil
- Sauce: 2 tablespoons minced onion
- Sauce: 2 tablespoons vinegar
- Sauce: 1/2 tablespoon whole-grain mustard
- Sauce: 2 tablespoons honey
- Sauce: a little salt
- Sauce: a little black pepper
Method
- Warm the chicken breast in the microwave for 1 minute, then dice it into cubes.
- Dice the cucumber, bell pepper, avocado, and cherry tomatoes to match the chicken cubes, and slice the black olives.
- Whisk the olive oil, minced onion, vinegar, whole-grain mustard, honey, salt, and black pepper into the dressing.
- Toss the chicken and vegetables with the dressing until everything is coated; a short chill in the refrigerator deepens the flavor.
- Toast the tortillas in a preheated dry pan on both sides until golden.
- Cut each toasted tortilla into 6 wedges and plate them with the salad.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).