Cucumber Chicken Clean Shaker (Printable)

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

# What You'll Need:

→ Protein

01 - 2 small boneless, skinless chicken breasts (about 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

# How-To Steps:

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 just cooked through. Remove from water and allow to cool, then dice or shred.
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 black pepper until fully combined.
04 - Add the diced chicken and chopped fresh herbs to the vegetables. Pour the dressing over and toss thoroughly to coat all components evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately for a fresh experience or chill for 15 minutes to enhance crispness and temperature before serving.

# Expert Suggestions:

01 -
  • Its shockingly satisfying without a single drop of oil, so you feel light instead of weighed down.
  • The herbs and vinegar wake up your taste buds in a way that feels almost spa-like.
  • You can have it on the table in thirty minutes, even on days when cooking feels like a chore.
02 -
  • Dont overcook the chicken—dry, rubbery poached chicken will ruin the whole vibe, so pull it at twelve minutes and check with a knife.
  • The dressing tastes sharp on its own, but once it hits the vegetables and chicken, it mellows into something perfectly balanced.
03 -
  • Use a sharp knife to dice the cucumber—clean cuts mean crisper texture and less mushiness later.
  • Let the chicken cool completely before adding it to the salad, or the heat will wilt the herbs and make everything sad.
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