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Ingredients1 h 10 m servings 319 cals
Original recipe yields 8 servings
- Place cucumbers in a bowl; sprinkle with 1 teaspoon of salt.
- Fill a pot with water; add remaining 1/2 teaspoon salt, chicken, cinnamon, peppercorns, cloves, cardamom, and bay leaf. Bring to a boil; cook until chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C), about 35 minutes.
- Transfer chicken to a cutting board; cool until easily handled, about 15 minutes. Remove skin and bone; cut chicken into small pieces. Transfer to a bowl.
- Stir mayonnaise, light mayonnaise, and garlic into the cucumbers. Pour over chicken and mix until combined.
Per Serving: 319 calories; 17.1 g fat; 14.4 g carbohydrates; 28.2 g protein; 105 mg cholesterol; 565 mg sodium. Full nutrition