Light and protein-packed salad featuring cucumber, chicken, fresh herbs, and zesty vinegar dressing.
# What You'll Need:
→ Protein
01 - 2 small boneless, skinless chicken breasts (approximately 8.8 oz)
02 - ½ teaspoon sea salt
03 - ¼ teaspoon 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
# Directions:
01 - Bring a pot of water to a gentle simmer. Season the chicken breasts with salt and black pepper. Poach for 12 to 15 minutes until cooked through. Remove from water and let cool, then dice or shred.
02 - While chicken cooks, dice the cucumber and red bell pepper, halve the cherry tomatoes, and finely chop the red onion. Combine all vegetables in a large mixing bowl.
03 - In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, honey if using, salt, and black pepper until well combined.
04 - Add the diced chicken and chopped fresh herbs to the vegetable mixture. Pour the dressing over and toss thoroughly until ingredients are evenly coated.
05 - Adjust seasoning to taste. Serve immediately or chill for 15 minutes for a crisper, colder salad.
