Cucumber and Chicken Clean (Print View)

Crisp cucumber, tender chicken, fresh herbs, and tangy dressing create a refreshing, light meal.

# What You'll Need:

→ Protein

01 - 2 small boneless, skinless chicken breasts (approximately 8.8 oz total)
02 - ½ teaspoon sea salt
03 - ¼ teaspoon ground 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

# Step-by-Step Directions:

01 - Bring a medium saucepan filled with water to a gentle simmer. Season chicken breasts with sea salt and black pepper. Poach chicken for 12 to 15 minutes until fully cooked. Remove from water, allow to cool, then dice or shred into bite-sized pieces.
02 - While the chicken cooks, dice cucumber and red bell pepper, halve cherry tomatoes, and finely chop red onion. Combine all vegetables in a large mixing bowl.
03 - In a small bowl, whisk together apple cider vinegar (or white wine vinegar), freshly squeezed lemon juice, Dijon mustard, honey if using, salt, and freshly ground black pepper until well combined.
04 - Add diced chicken and chopped fresh herbs to the vegetables. Pour the dressing over the mixture and toss thoroughly to coat evenly.
05 - Taste the salad and adjust seasoning as needed. Serve immediately or refrigerate for 15 minutes to allow flavors to meld and the salad to chill.

# Expert Suggestions:

01 -
  • It's ready in 30 minutes flat, perfect for when you need lunch that doesn't feel like a compromise.
  • No oil means your clothes stay clean and your mouth feels refreshed, not heavy.
  • The vinegar-herb punch makes every single bite sing—there's actual flavor happening here, not just rabbit food.
  • One bowl salad that doubles as a protein-packed meal, so there's something in it for everyone.
02 -
  • Overseasoning the chicken is impossible—it needs enough salt before cooking because the poaching liquid doesn't carry flavor into the meat the way a pan-sear does.
  • If your salad tastes flat after 10 minutes, it's not the salad, it's the salt level in your dressing; add a pinch at a time and taste.
  • Fresh herbs aren't a garnish here, they're structural—they're what separates this from sad diet food and turns it into something you actually crave.
03 -
  • If your chicken breasts are thick, gently pound them flat before poaching so they cook evenly; uneven cooking is why chicken sometimes tastes dry.
  • Make extra dressing—this one is worth keeping in a jar in the fridge for the rest of the week, and it tastes even better the next day once the flavors settle.
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