This chicken tomato cucumber salad is a super refreshing, healthy and nutritious meal. The good news is the chicken is flavorful enough that you probably won’t need a salad dressing. Plus, you can meal-prep a large batch of this on the weekend to enjoy over the next few days.
Chicken Tomato Cucumber Salad
With cucumber and tomatoes, this salad is a great summer dish. The good news about this salad is that you can meal prep it and enjoy healthy, delicious meals throughout the week.
The ingredients used in this salad are pretty basic. In this recipe, I cook the chicken in an Asian style. You might see a few sauces you may not be familiar with in the ingredient list. But trust me, those sauces are worth keeping in your kitchen because… The chicken tastes so good and is flavorful enough that most of the time I don’t bother with a dressing at all.
As if it wasn’t obvious enough, what I like most about this dish is the cucumber ribbons! Just look how pretty they are. If you’re having people over, they’re the sort of things you want to put on your table. They are sure to impress your guests. And guess what…you can make enough ribbons of cucumber for a few servings in less than 10 minutes. Isn’t that amazing?!
I should also mention that this salad works really well as a side dish to this slow roast lamb shoulder or my grilled pork neck and other protein-based mains. And don’t forget to wash it all down with a cup of honey and lemon tea afterward to keep it healthy.
Ingredients
Chicken
- 12.35 ounces (350 grams) of chicken
- 1 teaspoon of oyster sauce
- 1 ½ teaspoon of soy sauce
- 1 teaspoon of black soy sauce
- 1 teaspoon of ground white pepper
Salad
- 2 cucumber
- 1 cup of grape tomatoes
Instructions
- Marinate the chicken in a bowl with the oyster sauce, soy sauce, black soy sauce and ground white pepper. Set aside for 30 minutes.
- Preheat your convection oven at 437°F or 225°C.
- Spiralize the cucumber into ribbons with a handheld spiralizer or a Paderno spiralizer, using the straight blade. Then, place in a salad bowl.
- Halve all of the tomatoes and add them to the salad bowl. Toss the cucumber and tomatoes together. (If meal-prepping, keep the cucumber and tomatoes separately in individual airtight containers.)
- Transfer the cucumber and tomatoes to serving dishes and set aside in the refrigerator.
- Cook the chicken in the oven on a grilling rack for about 30 minutes.
- Cut the chicken into bite-sized pieces and top the salad with them.
- Enjoy the salad on its own or with your preferred salad dressing if needed.
Feel Like Using a Dressing?
If you feel like using a salad dressing, I recommend you whip up my three-step Thai sour and spicy salad dressing. This salad dressing will keep in the fridge for a few days and it literally goes well with just about anything! However, if you’re not looking for extra work or anything spicy, go for balsamic vinegar. I’ve had this salad with it and it’s just amazing. You’re gonna love it.
Other Recipes You Might Enjoy:
- Thai Corn Salad
- Thai Pomelo Salad with Baked Pork
- Tofu Salad with Refreshing Honey Yuzu Dressing
- Vegan Laab with Konjac Noodles
- Spicy Thai Sweet Leaf Salad | Yum Pak Wan
Chicken Tomato Cucumber Salad Recipe
Ingredients
Chicken
- 12.35 ounces chicken breast
- 1 teaspoon oyster sauce
- 1 ½ teaspoon soy sauce
- 1 teaspoon black soy sauce
- 1 teaspoon ground white pepper
Salad
- 2 cucumber
- 1 cup grape tomatoes
Instructions
- Marinate the chicken in a bowl with the oyster sauce, soy sauce, black soy sauce and ground white pepper. Set aside for 30 minutes.
- Preheat your convection oven at 437°F or 225°C.
- Spiralize the cucumber into ribbons with a handheld spiralizer or a Paderno spiralizer, using the straight blade. Then, place in a salad bowl.
- Halve all of the tomatoes and add them to the salad bowl. Toss the cucumber and tomatoes together. (If meal-prepping, keep the cucumber and tomatoes separately in individual airtight containers.)
- Transfer the cucumber and tomatoes to serving dishes and set aside in the refrigerator.
- Cook the chicken in the oven on a grilling rack for about 30 minutes.
- Cut the chicken into bite-sized pieces and top the salad with them.
- Enjoy the chicken tomato cucumber salad on its own or with your preferred salad dressing if needed.