Poached Chicken Cucumber Salad

20260512, #BreakfastDiary 1718, 16°C/cloudy Cooked by poaching to bring out a moist chicken breast texture different from sous vide. Tossed with Greek yogurt and cucumber and served on lightly toasted sourdough. A breakfast where I put my whole heart into cooking the chicken breast. Per serving, about 200kcal, Greek Yogurt Cucumber Chicken Breast Salad - Poached Chicken Cucumber Salad.

1/2 onion, 1 cucumber, (for poaching chicken) 100g chicken breast, 1/4t salt, 1T lemon juice, pepper, (dressing) 5T Greek yogurt, 1T olive oil, 1T lemon juice, 1t minced garlic and a pinch of salt, pepper

1. Pour 500ml water into a pot, add 1/4t salt, 1T lemon juice, and pepper, and bring to a boil, then turn off the heat, add the chicken breast, take it out after 20 minutes, and let it rest for 5 minutes. A moist chicken breast is complete. Shred thinly along the grain. 2. Finely chop 1/2 onion and thinly slice 1 cucumber. 3. In a mixing bowl, combine 5T Greek yogurt, 1T olive oil, 1T lemon juice, 1t minced garlic, a pinch of salt, and pepper, and mix well. Add the chicken breast from step 1, the onion, and the cucumber, and mix well. Finish with pink peppercorns.

Inspired by @jae1.zip