Chicken Carrot and Cucumber Salad
Bright, refreshing, and packed with wholesome ingredients, this Chicken Carrot and Cucumber Salad is the ultimate healthy meal option. Tender shredded chicken breast pairs beautifully with the crunch of julienned carrots and crisp cucumber slices, all brought together by a zesty homemade dressing featuring extra virgin olive oil, fresh lemon juice, a touch of honey, and minced garlic. With a prep time of just 20 minutes and easy customization options, this salad is perfect as a light main dish or a vibrant side. Highlighted with fresh parsley for an herby finish, this protein-rich, gluten-free recipe is a nutritious, flavorful way to elevate your salad game while keeping things simple and satisfying.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 medium Carrots
- 1 large Cucumber
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 small Garlic clove
Instructions
Place the chicken breasts in a pot of boiling water. Simmer for 12-15 minutes or until cooked through. Remove from the water and set aside to cool.
While the chicken cools, peel the carrots and julienne them into thin strips or use a coarse grater.
Wash the cucumber thoroughly and cut it into thin slices or half-moons if preferred.
Finely chop the parsley and set it aside.
Peel and mince the garlic clove. In a small bowl, combine the olive oil, lemon juice, honey, minced garlic, salt, and black pepper. Whisk together to create the dressing.
Shred the cooled chicken breasts into bite-sized strips using a fork or your hands.
In a large salad bowl, combine the shredded chicken, carrots, cucumber slices, and chopped parsley.
Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
Chill the salad in the refrigerator for 10-15 minutes if desired or serve immediately.
Garnish with additional parsley if desired and serve as a light main dish or side.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 19.5 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
