Pin It I threw this together on a Sunday afternoon when the fridge looked bare but I still wanted something satisfying. The cucumber was cold and heavy in my hand, the chicken breasts waiting to be useful, and a bunch of herbs wilting gently in the crisper. I didn't want anything heavy or oily, just clean flavors that tasted like effort without actually requiring much. It turned out better than I expected.
I made this for a friend who was trying to eat cleaner but hated the word diet. She kept reaching for seconds and asking why it didn't taste like regular salad. I think it was the herbs, or maybe the mustard in the dressing, but something about it felt intentional rather than accidental. We ate it straight from the bowl with forks, standing by the counter.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and mild, never rubbery if you watch the heat.
- Cucumber: The backbone of the whole dish, it adds crunch and water content that makes every bite refreshing.
- Red onion: Finely chopped so it doesn't overpower, just adds a sharp little bite.
- Red bell pepper: Sweet and crisp, it balances the acidity beautifully.
- Cherry tomatoes: Halved so they release a little juice into the mix.
- Fresh dill, parsley, and mint: This trio is what makes the salad feel alive, not just assembled.
- Apple cider vinegar: The base of the dressing, tangy and clean with no need for oil.
- Lemon juice: Brightens everything and cuts through the richness of the chicken.
- Dijon mustard: Adds body and a subtle sharpness that ties the dressing together.
- Honey: Optional, but a tiny bit smooths out the acid if you find it too harsh.
- Sea salt and black pepper: Season in layers, both the chicken and the dressing, for depth.
Instructions
- Poach the chicken:
- Bring water to a gentle simmer, not a rolling boil, and season the chicken with salt and pepper before slipping it in. Let it cook for 12 to 15 minutes until firm but still juicy, then pull it out and let it cool before dicing or shredding.
- Prep the vegetables:
- While the chicken poaches, dice the cucumber and bell pepper into bite sized pieces, halve the cherry tomatoes, and finely chop the red onion. Toss everything into a large mixing bowl.
- Whisk the dressing:
- In a small bowl, combine the vinegar, lemon juice, mustard, honey if using, salt, and pepper. Whisk until it emulsifies slightly and tastes balanced.
- Combine everything:
- Add the cooled chicken and chopped herbs to the bowl of vegetables, pour the dressing over the top, and toss gently but thoroughly. You want every piece coated without bruising the tomatoes.
- Taste and serve:
- Adjust the seasoning if it needs more salt or acid, then serve right away or chill for 15 minutes if you want it colder and crisper.
Pin It The first time I packed this for lunch, a coworker asked if I was on some kind of cleanse. I wasn't, I just wanted something that didn't make me feel sluggish by 2pm. It became my go to whenever I needed to feel light but not deprived, which is a surprisingly specific craving.
What to Do with Leftovers
This salad holds up surprisingly well in the fridge for a day or two, though the cucumber will soften slightly. I've eaten it cold straight from the container, spooned it over mixed greens, and even tucked it into a wrap with a smear of hummus. The flavors deepen as the herbs and dressing mingle, so don't be afraid to make it ahead.
How to Make It Your Own
If you're not into mint, swap it for basil or cilantro depending on the mood you're chasing. Thinly sliced radishes or celery add even more crunch, and a handful of toasted sunflower seeds won't ruin the clean vibe but will add texture. I've also made this with leftover rotisserie chicken when I didn't want to poach anything, and it worked just fine.
Serving Suggestions
This works as a standalone meal if you're eating light, but it also pairs beautifully with a slice of crusty bread or a handful of crackers if you want a little more substance. A chilled glass of Sauvignon Blanc is lovely alongside it, or just sparkling water with a wedge of lemon if you're keeping things simple.
- Serve it over a bed of mixed greens for extra volume and color.
- Pack it in a mason jar for a portable lunch that looks impressive.
- Double the recipe if you're feeding a small crowd, it disappears faster than you'd think.
Pin It This salad doesn't pretend to be anything fancy, but it does exactly what it promises. It's one of those recipes I come back to when I need something reliable, quick, and surprisingly good.
Recipe FAQs
- → How should the chicken be cooked for the salad?
Poach the chicken breasts gently in simmering water for about 12–15 minutes until fully cooked, then cool and dice or shred.
- → Can I substitute fresh herbs in this dish?
Yes, you can swap dill and mint for basil or cilantro based on your preference to vary the flavor.
- → What type of vinegar is best for the dressing?
Apple cider vinegar or white wine vinegar both work well, providing a tangy brightness to complement the ingredients.
- → Is this dish suitable for a light meal option?
Absolutely, its oil-free dressing and lean protein make it a clean, light, and satisfying choice.
- → How can I add extra crunch to the salad?
Incorporate thinly sliced radishes or celery to enhance the texture with additional crispness.