Save I was halfway through a hot afternoon run when I realized I'd been craving something cold, crunchy, and completely guilt-free. That evening, I tossed together whatever was crisp in my fridge—cucumber, herbs, leftover poached chicken—and dressed it with nothing but vinegar and lemon. The first bite was so bright and clean I actually laughed out loud. No oil, no heaviness, just pure refreshment that tasted like I'd done something right for my body.
I made this for my sister after her yoga class one Saturday, and she kept asking what the secret ingredient was. There wasn't one—just fresh dill, a good squeeze of lemon, and the willingness to trust that simplicity could taste this good. We ate it straight from the bowl on the back porch, and she texted me the next week asking for the recipe again because she'd already forgotten half the steps.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and moist without adding fat, and they soak up the dressing like little flavor sponges.
- Cucumber: The backbone of the whole dish—crisp, hydrating, and mild enough to let the herbs shine.
- Red onion: A little sharpness cuts through the sweetness of the tomatoes and balances the acidity beautifully.
- Red bell pepper: Adds a gentle crunch and a pop of color that makes the salad feel more alive.
- Cherry tomatoes: They burst with juice when you bite down, giving each forkful a little surprise.
- Fresh dill, parsley, and mint: This trio is the soul of the recipe—bright, aromatic, and impossibly fresh.
- Apple cider vinegar: The tangy base of the dressing, sharp enough to stand in for oil without anyone missing it.
- Lemon juice: Freshly squeezed is key—it adds a clean, citrusy brightness that bottled juice just cant match.
- Dijon mustard: A tiny bit of creaminess and depth that helps the dressing cling to everything.
- Honey: Optional, but a half teaspoon tempers the acidity just enough to make the flavors sing together.
Instructions
- Poach the chicken:
- Bring a pot of water to a gentle simmer, season the chicken with salt and pepper, and let it cook for twelve to fifteen minutes until just done. Pull it out, let it cool, then dice or shred it—your choice.
- Prep the vegetables:
- While the chicken cools, dice the cucumber and bell pepper, 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 smooth and a little frothy.
- Toss it all together:
- Add the cooled chicken and chopped herbs to the vegetables, pour in the dressing, and toss gently until every piece is coated. Taste and adjust the seasoning—sometimes it needs a pinch more salt or a squeeze more lemon.
- Serve or chill:
- You can eat it right away, or let it chill in the fridge for fifteen minutes if you want it even crisper and colder.
Save One evening I brought this to a potluck, and someone asked if it was from a restaurant. I almost said yes just to sound impressive, but the truth felt better—it was just me, my cutting board, and a refusal to add oil when I didn't need it. That night, three people asked for the recipe, and I realized this dish had quietly become my signature.
How to Store and Serve
This salad tastes best the day you make it, but it will hold in the fridge for up to two days in an airtight container. The cucumber releases a little water as it sits, so give it a quick toss before serving and maybe add a splash more vinegar. I like to serve it over a bed of mixed greens when I want it to feel more like a full meal, or straight up in a bowl when I just want something quick and clean.
Variations and Swaps
If dill and mint arent your thing, swap them out for basil or cilantro—the recipe is forgiving like that. You can also add thinly sliced radishes or celery for extra crunch, or toss in some chickpeas if you want to stretch it further. Once I added a handful of arugula at the last second, and the peppery bite made the whole thing feel a little fancy.
Pairing and Serving Ideas
This salad pairs beautifully with a chilled glass of Sauvignon Blanc, though I've also had it with sparkling water and lime on days when I wanted to keep things completely clean. It works as a standalone lunch, a side dish at a barbecue, or even a post-workout meal when you need protein without feeling sluggish.
- Serve it over quinoa or brown rice for a heartier base.
- Pack it in a mason jar for an office lunch that actually looks appetizing.
- Double the batch and keep it in the fridge for easy grab-and-go meals all week.
Save This is the kind of recipe that makes you feel good twice—once when you eat it, and again when you realize how easy it was. Keep it in your back pocket for those days when you want something light, bright, and completely yours.
Recipe FAQs
- → How should I cook the chicken for best results?
Poach the chicken gently in simmering water for 12–15 minutes until just cooked through, then cool before dicing or shredding. This keeps it tender and moist.
- → Can I use other herbs besides dill and parsley?
Yes, fresh basil or cilantro can be great alternatives, adding different aroma and flavors to the dish.
- → What dressing ingredients give the best flavor?
A blend of apple cider or white wine vinegar, lemon juice, Dijon mustard, salt, pepper, and a touch of honey creates a balanced, tangy dressing with subtle sweetness.
- → Can I prepare this salad in advance?
Yes, you can chill the mixed salad for about 15 minutes to let flavors meld and to achieve a crisper texture before serving.
- → Are there recommended additions for extra crunch?
Thinly sliced radishes or celery work well to add an extra fresh crunch to the salad.