Cucumber Chicken Clean Shaker (Printable)

A light, protein-packed salad with cucumber, chicken, fresh herbs, and a tangy vinegar-based dressing.

# What You'll Need:

→ Protein

01 - 2 small boneless, skinless chicken breasts (approx. 8.8 oz)
02 - ½ teaspoon sea salt
03 - ¼ teaspoon ground 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 chicken breasts with salt and pepper, then poach for 12 to 15 minutes until cooked through. Remove, cool, and dice or shred the chicken.
02 - Dice cucumber and bell pepper, halve cherry tomatoes, and finely chop red onion. Combine all in a large mixing bowl.
03 - In a small bowl, whisk together vinegar, lemon juice, Dijon mustard, honey if using, salt, and black pepper until emulsified.
04 - Add diced chicken and chopped fresh herbs to the vegetables. Pour dressing over and toss thoroughly to coat evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 15 minutes to enhance crispness and chill.

# Expert Advice:

01 -
  • It tastes cleaner than you'd expect without a drop of oil, proving that acid and fresh herbs can be just as satisfying.
  • You'll have it ready in 30 minutes flat, and it's the kind of meal that feels like a treat, not a sacrifice.
  • Packed with protein that keeps you full, it's the rare salad that actually feels like dinner.
02 -
  • Don't skip using fresh lemon juice—bottled versions taste hollow and bitter once they sit with the vinegar.
  • The vegetables will release water as they sit, so if you're making this ahead, dress it just before eating to keep the crunch alive.
03 -
  • Squeeze the lemon juice fresh and let it sit for a minute before whisking so the oils release fully into the dressing.
  • Don't salt the cucumber until you're about to serve it, or it will weep water and lose its crunch.
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