Description
Cold Cucumber Chicken Salad is the ultimate summer dish, combining tender grilled chicken with crunchy cucumbers, sweet cherry tomatoes, and fresh herbs. Tossed in a zesty soy-lemon dressing, this salad is not only refreshing but also perfect for meal prep or family gatherings. Enjoy it chilled for a delightful culinary experience that elevates any warm day!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups firm cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ¼ cup fresh dill or parsley, chopped
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Cook the chicken: Grill or boil chicken breasts until fully cooked (15-20 minutes). Cool slightly before shredding.
- Chop veggies: Dice cucumbers, halve cherry tomatoes, slice red onion, and chop herbs.
- Make dressing: Whisk together soy sauce and lemon juice in a small bowl.
- Combine ingredients: In a large bowl, mix shredded chicken with chopped veggies. Pour the dressing over and toss gently until coated.
- Chill: Cover and refrigerate for at least one hour to enhance flavors.
- Serve: Toss again before serving on plates or bowls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg