Chicken Cucumber Salad

Ingredients

• 3 cups chicken breasts (cooked boneless skinless, about 16 oz)
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups cucumber (thinly sliced, about 2 medium cucumbers, 8 oz)
• 1 cup cherry tomatoes (halved, about 6 oz)
• 1/4 cup red onion (thinly sliced (optional), about 1 oz)
• 1/4 cup feta cheese (optional, for extra flavor, about 1 oz)
• 1/4 cup fresh parsley (chopped (for garnish), about 0.5 oz)
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar ( or white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or more, to taste)
• salt and pepper to taste
• 1 teaspoon garlic (minced (optional))

Instructions

1. 1

   --- Step 1: Prepare the Salad ---

2. 2

   Coat the chicken with salt and pepper. Heat a skillet to medium, add oil and cook chicken on each side 5 to 6 minutes or until cooked through. Remove and set aside.

3. 3

   Slice the cucumbers: Slice the cucumbers thinly. If the cucumbers have a tough skin, you can peel them first but leaving the skin on adds extra crunch and nutrients.

4. 4

   Halve the tomatoes: Slice the cherry tomatoes in half.

5. 5

   Slice the onion: If using, thinly slice the red onion.

6. 6

   --- Step 2: Make the Dressing ---

7. 7

   Combine the dressing ingredients: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic (if using), and a pinch of salt and pepper. Taste and adjust seasoning as needed.

8. 8

   --- Step 4: Assemble the Salad ---

9. 9

   In a large bowl, combine the sliced cucumbers, cherry tomatoes, and red onion (if using). Slice the chicken and add it on top.

10. 10

    Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated in the dressing.

11. 11

    Garnish with feta cheese (if using) and fresh parsley.

12. 12

    --- Step 5: Serve ---

13. 13

    Serve the chicken cucumber salad immediately or chill it in the fridge for about 15-20 minutes for a colder, refreshing salad.