Description
This Masterclass Cucumber Chicken Salad combines juicy pan-seared chicken, crisp cucumbers, and a bright lemon herb vinaigrette for a refreshing, protein-packed meal that’s perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 2 large English cucumbers
- 400g chicken breasts
- 1 tbsp coarse salt (for cucumbers)
- 1 tbsp olive oil (for cooking)
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, grated
- 15g fresh dill or chives, chopped
- Salt and freshly ground black pepper
Instructions
- Slice the cucumbers into thin rounds or cubes.
- Place them in a colander and sprinkle with the coarse salt.
- Let them drain for 15 minutes.
- Rinse the cucumbers under cold water and pat them completely dry.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Season the chicken lightly with black pepper.
- Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through.
- Transfer to a cutting board, rest for 5 minutes, then slice into strips.
- In a large bowl, whisk together the lemon juice, Dijon mustard, garlic, salt, and pepper.
- Slowly drizzle in the extra virgin olive oil while whisking until emulsified.
- Add the cucumbers and sliced chicken to the bowl.
- Sprinkle with the chopped dill or chives.
- Toss gently until evenly coated.
- Chill briefly before serving if desired.
Notes
Salting the cucumbers removes excess moisture, keeping the salad crisp and preventing the dressing from becoming watery. Fresh herbs add the best flavor just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg