A light, protein-rich salad with cucumber, chicken, fresh herbs, and tangy vinegar dressing.
# What You'll Need:
→ Protein
01 - 2 small boneless, skinless chicken breasts (approx. 8.8 oz)
02 - ½ tsp sea salt
03 - ¼ tsp ground black pepper
→ Vegetables
04 - 1 large cucumber, diced
05 - ½ small red onion, finely chopped
06 - 1 small red bell pepper, diced
07 - 3.5 oz cherry tomatoes, halved
→ Fresh Herbs
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh mint, chopped
→ Dressing
11 - 3 tbsp apple cider vinegar or white wine vinegar
12 - 1 tbsp freshly squeezed lemon juice
13 - 1 tsp Dijon mustard
14 - ½ tsp honey (optional)
15 - ½ tsp salt
16 - ¼ tsp freshly ground black pepper
# How to Make It:
01 - Bring a pot of water to a gentle simmer. Season chicken breasts with salt and pepper, then poach for 12 to 15 minutes until cooked through. Remove and let cool, then dice or shred.
02 - Dice cucumber and red bell pepper, halve cherry tomatoes, and finely chop red onion. Combine all in a large mixing bowl.
03 - In a small bowl, whisk together vinegar, lemon juice, Dijon mustard, honey if using, salt, and black pepper until fully combined.
04 - Add diced chicken and chopped herbs to the vegetables. Pour dressing over and toss thoroughly to coat all ingredients evenly.
05 - Taste the salad and adjust seasoning if needed. Serve immediately or chill for 15 minutes for a colder, crisper dish.
