A fresh blend of crisp cucumber, tender chicken, herbs, and zesty vinegar dressing, perfect for a light meal.
# Components:
→ Protein
01 - 2 small boneless, skinless chicken breasts (approx. 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
# Preparation Steps:
01 - Bring a pot of water to a gentle simmer. Season the chicken breasts with sea salt and black pepper, then poach them for 12 to 15 minutes until just cooked through. Remove from water and let cool; then dice or shred the chicken.
02 - While the 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 freshly ground black pepper until well combined.
04 - Add the diced chicken and chopped fresh herbs to the vegetable mixture. Pour the dressing over the salad and toss thoroughly to ensure even coating.
05 - Taste and adjust seasoning as necessary. Serve immediately, or refrigerate for 15 minutes to enhance crispness and chill before serving.
