Refreshing Chicken Tomato Cucumber Salad for Summer Bliss

This Chicken Tomato Cucumber Salad is a perfect summer dish that combines healthy ingredients and is great for meal prep.

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Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1 30

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces Chicken Breast substitute with grilled tofu for vegetarian option
2 cups Cucumbers spiralized or use zucchini ribbons
1 cup Grape Tomatoes can use cherry tomatoes

For the Marinade

3 tablespoons Oyster Sauce or soy sauce as alternative
2 tablespoons Soy Sauce coconut aminos for gluten-free option
1 tablespoon Black Soy Sauce or replace with regular soy sauce
1/2 teaspoon Ground White Pepper omit if not available

Equipment

Mixing Bowl
Oven
Handheld spiralizer
Salad Bowl

Method

Step-by-Step Instructions

Marinate the chicken by placing the chicken breasts in a bowl and adding the oyster sauce, soy sauce, black soy sauce, and ground white pepper. Toss until evenly coated and let sit for 30 minutes.
Preheat the convection oven to 437°F (225°C).
Spiralize the cucumbers into ribbons and place them in a large salad bowl.
Halve the grape tomatoes and add them to the bowl with the cucumbers. Toss gently.
Cover the salad bowl and refrigerate to keep the vegetables crisp.
Bake the marinated chicken in the oven for about 30 minutes until fully cooked.
Let the chicken rest before slicing into bite-sized pieces.
Combine the chopped chicken with the refrigerated salad, tossing gently to mix.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

This salad is ideal for meal prep; store components separately until ready to serve.

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