Chicken, cucumber and feta salad
This Chicken, Cucumber, and Feta Salad features crisp cucumbers, briny olives, and creamy feta, paired with juicy grilled chicken and a tangy lemon-mustard dressing for a refreshing, Mediterranean-inspired meal.
Cook time 10 min
Prep time 10 min
Ingredients:
2 cucumbers3/4 cup olives
3/4 cup feta cheese
2 tbsp dill
2 tbsp lemon juice
1 tsp mustard
4 chicken breasts
1 tsp black pepper
Welcome to a refreshing and nutritious Chicken, Cucumber, and Feta Salad recipe! This delicious dish combines the crunch of cucumbers, the briny flavor of olives, and the tangy taste of feta cheese with tender, juicy chicken breasts. It's a perfect meal for a light lunch or a healthy dinner, bringing together a variety of textures and Mediterranean-inspired flavors in every bite.
Instructions:
- Wash the cucumbers thoroughly.
- Slice the cucumbers thinly or into half-moon shapes, according to your preference.
- Place the sliced cucumbers in a large salad bowl.
- Halve the olives, if not already done.
- Add the halved olives to the salad bowl with the cucumbers.
- Crumble the feta cheese and add it to the bowl.
- In a small bowl, combine the lemon juice and mustard.
- Mix well until the dressing is smooth and consistent.
- Season the chicken breasts with black pepper.
- Heat a grill pan or skillet over medium heat.
- Cook the chicken breasts until they are cooked through, about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Once fully cooked, let the chicken rest for a few minutes before slicing.
- Slice the cooked chicken breasts into thin strips or bite-sized pieces.
- Add the chicken pieces to the salad bowl.
- Sprinkle the chopped dill over the salad.
- Drizzle the lemon-mustard dressing over the top.
- Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing.
- Serve the salad immediately while the chicken is still warm, or chill in the refrigerator and serve it cold.
- Enjoy your fresh and flavorful Chicken, Cucumber, and Feta Salad!
There you have it—an easy-to-make yet flavorful Chicken, Cucumber, and Feta Salad that's sure to please your palate. With the perfect blend of protein, veggies, and cheese, this salad is not only tasty but also healthy. Enjoy this delightful dish as a standalone meal or as a side to complement your favorite main course!
Chicken, cucumber and feta salad FAQ:
Cook the chicken breasts for about 6-8 minutes per side on medium heat until they are cooked through. The internal temperature should reach 165°F (75°C) to ensure they are safe to eat.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. However, for the best taste and texture, it's recommended to consume the salad within 24 hours.
If you don’t have feta cheese, you can substitute with goat cheese, ricotta, or a dairy-free alternative like tofu feta for a similar creamy texture and tangy flavor.
The safest way to determine if the chicken is done is by checking its internal temperature with a meat thermometer. It should read 165°F (75°C). Alternatively, the chicken should be opaque and the juices should run clear when cut.
Yes, you can prepare the components of the salad ahead of time. Slice the cucumbers and prepare the dressing in advance, but it's best to add the chicken and toss everything together just before serving to maintain freshness.
Tips:
- For a more intense flavor, marinate the chicken breasts in lemon juice, mustard, and black pepper for at least 30 minutes before cooking.
- Use English cucumbers for a milder taste and thinner skin, which doesn't require peeling.
- Incorporate freshly chopped dill right before serving to maximize its aroma and freshness.
- Grill the chicken for a smoky flavor or pan-sear it for a quicker preparation.
- To make the salad more colorful, consider adding cherry tomatoes or red bell peppers.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 36g
Carbohydrates 12g
Fiber 1.88g
Sugar 3.42g
Fat 18g
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