A light, protein-packed salad featuring cucumber, chicken breast, fresh herbs, and tangy vinegar dressing.
# What You Need:
→ Protein
01 - 2 small boneless, skinless chicken breasts (approximately 8.8 oz total)
02 - ½ teaspoon sea salt
03 - ¼ teaspoon 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 tablespoons fresh dill, chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh mint, chopped
→ Dressing
11 - 3 tablespoons apple cider vinegar or white wine vinegar
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - ½ teaspoon honey (optional)
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Bring a pot of water to a gentle simmer. Season chicken breasts with sea salt and black pepper then poach for 12 to 15 minutes until cooked through. Remove from water and allow to cool before dicing or shredding.
02 - While chicken cooks, dice the cucumber and bell pepper, halve the cherry tomatoes, and finely chop the red onion. Combine all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, honey if using, salt, and freshly ground black pepper until well combined.
04 - Add the diced or shredded chicken and chopped fresh herbs to the bowl of vegetables. Pour the dressing over and toss thoroughly to ensure even coating.
05 - Taste the mixture and adjust seasoning if necessary. Serve immediately or refrigerate for 15 minutes to enhance crispness and chill before serving.
