Chicken Cucumber and Tomato Salad Recipe
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Introducing our Chicken Cucumber and Tomato Salad, a vibrant and refreshing dish that’s perfect for any meal. This salad features grilled chicken, cucumbers, tomatoes, and thinly sliced red onions all tossed in a tangy homemade vinaigrette. Ideal for a light lunch, a refreshing dinner, or healthy meal prep, this salad is a celebration of fresh, summer flavors.
Table of Contents
What Makes This Recipe Great?
Who doesn’t love a delicious tomato and cucumber salad? This recipe is healthy, easy, and versatility. The grilled chicken pairs perfectly with crisp cucumbers, crisp red onions and juicy tomatoes, all brought together by a tangy homemade vinaigrette. It’s not only nutritious, providing lean protein and a variety of fresh vegetables, but also highly adaptable—you can easily customize it with additions like feta cheese, olives, or avocado.
This salad is also great for meal prep. Simple store all the components separate and mix together once ready to enjoy. My Asian Chicken Mason Jar Salad with Peanut Dressing makes another great salad to meal prep.
Ingredient Notes
- chicken breasts: boneless skinless
- cucumbers
- cherry tomatoes
- red onion
- parsley: fresh or dried
- dill: fresh or dried
- olive oil
- red wine vinegar
- Dijon mustard
- lemon juice
- Italian seasoning
- garlic
- onion powder
- salt and pepper
Step-by-Step Instructions
- Cook The Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).Let the chicken rest for a few minutes before slicing.
- Mix Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, onion powder, salt, and pepper.
- Mix The Salad: In a large bowl, combine cucumbers, tomatoes, red onion, parsley, dill and diced chicken. Drizzle the dressing over the salad and toss gently until everything is combined.
- Serve: Garnish with more herbs of choice and enjoy. (See notes on how to store this salad for meal prep.)
Tomato and Cucumber Salad
Storage
- The salad itself (without the dressing) can be stored in an airtight container in the fridge for up to 2-3 days. However, cucumbers and tomatoes tend to release water, so the salad might become watery.
- If already dressed, it’s best consumed within 1-2 days to maintain the freshness and avoid sogginess.
- Separate Storage: If preparing in advance, store the salad, grilled chicken, and dressing separately. Mix them together just before serving to maintain the best texture and flavor.
- The grilled chicken can be stored separately in an airtight container in the fridge for up to 3-4 days.
Serving Suggestions
- Variety: Add variety to the salad with ingredients like avocado, bell peppers, or radishes for extra color and flavor.
- Crunch: Top the salad with toasted nuts or seeds, such as pine nuts or sunflower seeds, for added crunch.
- Side Dish: Serve with a side of crusty bread or pita to make it a more filling meal.
Flavor Enhancements
- Feta Cheese: Add crumbled feta cheese for a creamy, tangy element.
- Olives: Include sliced black or Kalamata olives for a Mediterranean twist.
- Zest: Add a bit of lemon zest to the dressing for extra citrusy brightness.
Recipe FAQs
This is amazing for meal prep. Check the notes in the recipe card for how to store properly.
Absolutely. Add 1 lb. gluten-free penne pasta or pasta of choice, cooked according to the package.
More Salad Recipes
Chicken Cucumber and Tomato Salad Recipe
Ingredients
Chicken Breast
- 2 medium boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad
- 2 large cucumbers peeled and sliced
- 2 cups sliced cherry tomatoes
- 1/2 cup chopped red onion
- 2 tbsp chopped fresh parsley
- 3 tbsp chopped fresh
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 1/2 tsp onion powder
- salt and pepper to taste
Instructions
- Cook The Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F).Let the chicken rest for a few minutes before slicing.
- Mix Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, onion powder, salt, and pepper.
- Mix The Salad: In a large bowl, combine cucumbers, tomatoes, red onion, parsley, dill and diced chicken. Drizzle the dressing over the salad and toss gently until everything is combined.
- Serve: Garnish with more herbs of choice and enjoy. (See notes on how to store this salad for meal prep.)
Notes
- Separate Storage: If preparing in advance, store the salad, grilled chicken, and dressing separately. Mix them together just before serving to maintain the best texture and flavor. This storage method lasts 4 days
- If already dressed, it’s best consumed within 1-2 days to maintain the freshness and avoid sogginess.
- Add 1 lb. gluten-free penne pasta or pasta of choice, cooked according to the package to make a delicious pasta salad.
Nutrition information is automatically calculated, so should only be used as an approximation.
