Cucumber Chicken Clean Shaker (Print Version)

Fresh cucumber and chicken blend with herbs and a tangy vinegar dressing for a light, flavorful meal.

# What You'll Need:

→ Protein

01 - 2 small boneless, skinless chicken breasts (about 8.8 ounces total)
02 - ½ teaspoon sea salt
03 - ¼ teaspoon ground 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 ounces 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 Make It:

01 - Bring a pot of water to a gentle simmer. Season chicken breasts with salt and pepper, then poach them for 12 to 15 minutes until cooked through. Remove from water, let 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 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.
04 - Add the diced chicken and chopped fresh herbs to the vegetables. Pour the dressing over and toss thoroughly until evenly coated.
05 - Taste and adjust seasoning if necessary. Serve immediately or chill for 15 minutes to enhance crispness and flavor.

# Additional Tips::

01 -
  • It feels impossibly light but keeps you full for hours thanks to all that lean protein and fiber.
  • Theres no oil anywhere, which means you can actually taste the herbs and vegetables instead of just fat.
  • You can meal prep the components separately and toss them together right before eating so nothing gets soggy.
  • The vinegar dressing gets better as it sits, soaking into every bite without weighing anything down.
02 -
  • Do not boil the chicken hard or it will turn stringy and dry, a gentle simmer keeps it tender and juicy.
  • Chop the herbs at the last possible moment because they start to brown and lose their brightness within an hour of cutting.
  • If the dressing tastes too sharp, add a tiny pinch of salt rather than more honey, salt rounds out acidity better than sweetness does.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, overcooked poached chicken is sad and chalky.
  • Taste the raw red onion before adding it, if it makes your eyes water, it will overpower the salad, so soak it in ice water for five minutes first.
  • Let the salad rest for five minutes after tossing so the flavors marry, but dont let it sit so long that the cucumbers weep and make everything watery.
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