Save to Pins I threw this together on a sweltering afternoon when the thought of turning on the oven made me want to cry. My kitchen smelled like fresh dill and something bright was happening in a bowl on the counter—no sizzle, no grease, just clean citrus and herbs doing all the work. The chicken poached quietly while I chopped, and by the time I tossed everything together, I realized I'd made something that tasted like summer without any of the usual heaviness. It became my go-to whenever I wanted to feel good about what I was eating without sacrificing flavor.
The first time I packed this for lunch, a coworker leaned over and asked what smelled so good. I handed her a fork and watched her face light up after the first bite—she couldnt believe there was no oil in the dressing. We sat there eating straight from the container, and she kept saying it tasted like a salad from a fancy cafe, not something I'd made between morning emails. That moment reminded me that food doesn't need to be complicated to feel special.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and mild, the perfect blank canvas for all the bright flavors that follow.
- Cucumber: The backbone of this salad—crisp, hydrating, and sturdy enough to hold up to the acidic dressing without wilting.
- Red onion: A little sharpness goes a long way, use less if youre sensitive or soak it in cold water first to mellow the bite.
- Red bell pepper: Adds a sweet crunch and a pop of color that makes the whole bowl look alive.
- Cherry tomatoes: Juicy little bursts that release their sweetness when you toss them with the vinegar.
- Fresh dill, parsley, and mint: This trio is non-negotiable, they bring layers of fragrance that make every bite feel new.
- Apple cider vinegar: The tangy base of the dressing, sharp enough to wake everything up without being harsh.
- Lemon juice: Freshly squeezed is key, it brightens the vinegar and adds a floral note bottled juice cant match.
- Dijon mustard: A tiny spoonful emulsifies the dressing and gives it body without any oil.
- Honey: Optional but recommended, just a touch to round out the acidity and keep it from tasting too tart.
Instructions
- Poach the chicken:
- Bring water to a gentle simmer, season the breasts with salt and pepper, and slide them in. Let them cook quietly for 12 to 15 minutes until just done, then pull them out and let them cool before dicing or shredding.
- Prep the vegetables:
- While the chicken cooks, dice the cucumber and bell pepper, halve the tomatoes, and finely chop the red onion. Toss everything into a large mixing bowl and let it sit there looking bright and ready.
- Make the dressing:
- In a small bowl, whisk together vinegar, lemon juice, mustard, honey, salt, and pepper until smooth. It should taste sharp and lively, almost like a vinaigrette that forgot it needed oil.
- Combine everything:
- Add the cooled chicken and chopped herbs to the vegetables, pour in the dressing, and toss with your hands or a big spoon until every piece is coated. Taste and adjust the seasoning—this is where you make it yours.
- Serve or chill:
- You can eat it right away for a room-temperature salad, or chill it for 15 minutes to let the flavors settle and the vegetables get even crisper.
Save to Pins One evening I made a double batch and brought it to a potluck, expecting it to sit quietly next to the pasta salads. Instead, people kept coming back for seconds and asking for the recipe, surprised when I told them there wasnt a drop of oil in it. Watching them enjoy something I made on a whim, something clean and honest, felt better than any compliment.
How to Store and Enjoy Leftovers
This salad keeps well in the fridge for up to two days, though the cucumbers will soften slightly and release a bit of water. I usually drain off any excess liquid before serving it again, and sometimes I add a squeeze of fresh lemon to wake it back up. It tastes just as good cold the next day, especially if you let it sit at room temperature for ten minutes before eating.
What to Serve It With
I love this on its own for a light lunch, but it also works beautifully over a bed of mixed greens or alongside a slice of toasted sourdough. If youre feeding a crowd, pair it with grilled vegetables or a simple quinoa pilaf to make it more substantial. A chilled glass of Sauvignon Blanc is the perfect match, crisp and citrusy enough to echo the brightness of the dressing.
Ways to Make It Your Own
This recipe is forgiving and loves to be adapted. If you dont have all three herbs, use whatever you have on hand—basil and cilantro work beautifully too. For extra crunch, toss in thinly sliced radishes, celery, or even jicama, and if you want a little sweetness, add diced mango or apple.
- Swap the chicken for grilled shrimp or canned chickpeas if you want a different protein.
- Add a pinch of crushed red pepper flakes to the dressing for a subtle kick.
- Try white wine vinegar or champagne vinegar if you want a milder, more delicate tang.
Save to Pins This salad taught me that clean eating doesnt have to be boring or bland. It just needs the right balance of acid, herbs, and heart.
Frequently Asked Questions
- → How should the chicken be cooked for best texture?
Poach the chicken breasts gently in simmering water for 12-15 minutes until just cooked. This keeps the chicken tender and moist for shredding or dicing.
- → Can I substitute the fresh herbs?
Yes, fresh basil or cilantro can be used in place of dill and mint, altering the flavor profile while maintaining freshness.
- → What kind of vinegar works best in the dressing?
Apple cider vinegar or white wine vinegar both provide the tangy acidity needed to brighten the salad without overpowering the ingredients.
- → Is it better to serve this immediately or chilled?
Serving chilled after 15 minutes enhances the crunch and melds the flavors, though it’s also delicious served right away.
- → What additional vegetables can add extra crunch?
Thinly sliced radishes or celery make excellent crunchy additions, complementing the cucumber and bell pepper.