Cucumber and Chicken Shaker (Printable Version)

Light, protein-packed salad with cucumber, chicken, fresh herbs, and a zingy vinegar dressing.

# Ingredient List:

→ Protein

01 - 2 small boneless, skinless chicken breasts (approx. 8.8 oz)
02 - ½ tsp sea salt
03 - ¼ tsp 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

# Directions:

01 - Bring a pot of water to a gentle simmer. Season chicken breasts with salt and pepper, poach for 12–15 minutes until just cooked through. Remove and allow to cool, then dice or shred.
02 - While the chicken cooks, dice cucumber and 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 pepper until combined.
04 - Add the diced chicken and chopped fresh herbs to the vegetables. Pour the dressing over and toss thoroughly to coat evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or chill for 15 minutes for a colder, crisper salad.

# Expert Advice:

01 -
  • Its genuinely light but keeps you full for hours thanks to lean chicken and fiber-rich veggies.
  • The vinegar-based dressing is bright and tangy without any oil, so it never feels greasy or heavy.
  • You can prep everything in under half an hour, and it tastes even better after sitting in the fridge.
  • Its endlessly adaptable with whatever fresh herbs or crunchy vegetables you have on hand.
02 -
  • Dont overcook the chicken or it will turn rubbery and dry, a gentle simmer is your friend here.
  • Always taste the dressing before adding it to the salad so you can adjust the balance of acid, sweetness, and salt to your liking.
  • If you have time, let the salad sit in the fridge for even just 10 minutes, the flavors deepen and the cucumber gets even crispier.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F internally, it takes the guesswork out completely.
  • Chop the herbs just before adding them so they stay vibrant and aromatic instead of wilting.
  • If the dressing tastes too sharp, add an extra pinch of honey or a splash more lemon juice to balance it out.
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