Chicken Cucumber and Tomato Salad Recipe
Servings: 4 servings
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.