Boston Chicken Cucumber Salad
Category: Salads
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Serves/Makes: 4
Ready in: > 5 hrs
- 2 medium cucumbers
- 1/3 cup diced red onion
- 1 large ripe tomato, seeded and diced
- 8 ounces olive oil and vinegar salad dressing
- 1 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 cup olive oil
Slice the cucumbers in half lengthwise and scrape out the seeds using a small spoon (serrated works best). Slice the cucumbers into 1/2-inch slices and place in a non-reactive bowl. Add the red onion, diced tomato, salad dressing, dried dill, dried parsley, and olive oil to the bowl and mix gently, coating the vegetables with the dressing and seasonings. Cover the container and place in the refrigerator for 24 hours. When ready to serve, gently stir the cucumber salad and adjust the seasoning if needed with salt and pepper. Use a slotted spoon for serving the cucumber salad.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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