Cucumber Chicken Clean Shaker (Printable Version)

Light and protein-packed dish with cucumber, chicken, fresh herbs, and tangy vinegar dressing for a clean, refreshing 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

# Directions:

01 - Bring a pot of water to a gentle simmer. Season chicken breasts with salt and pepper, poach for 12 to 15 minutes until cooked through. Remove and cool, then dice or shred.
02 - Dice cucumber and red bell pepper, halve cherry tomatoes, and finely chop red onion. Place all in a large mixing bowl.
03 - Whisk together vinegar, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small bowl.
04 - Add diced chicken and chopped fresh herbs to the vegetables. Pour dressing over and toss until evenly coated.
05 - Taste and adjust seasoning as needed. Serve immediately or chill 15 minutes for a crisp, cold salad.

# Expert Tips:

01 -
  • It's completely oil-free, so you feel energized instead of weighed down after eating.
  • The vinegar dressing is punchy and bright, waking up every bite without any heaviness.
  • You can prep everything in under half an hour, including cooking the chicken from scratch.
  • The fresh herbs make it taste like summer even in the middle of winter.
02 -
  • Don't boil the chicken hard or it will turn rubbery, keep the water at a gentle simmer the whole time.
  • Add the herbs right before serving if you're making this ahead, they turn dark and sad if they sit in acid too long.
  • If the dressing tastes too sharp, add a tiny pinch more honey or a splash of water to mellow it out.
03 -
  • Let the poached chicken rest for five minutes before cutting so it stays juicy and doesn't dry out.
  • Use a vegetable peeler to shave the cucumber into ribbons instead of dicing it for a more elegant presentation.
  • Double the dressing recipe and keep it in a jar, it's perfect for drizzling over roasted vegetables or grain bowls all week.
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