Chicken, Cucumbers And Sweet Peppers Salad Recipe

Recipe By Slurrp

This refreshing chicken, cucumbers, and sweet peppers salad is a perfect summer dish. The combination of tender chicken, crisp cucumbers, and sweet peppers creates a delightful mix of flavors and textures. The salad is dressed with a tangy vinaigrette that adds a zesty kick. It can be served as a light lunch or a side dish for a barbecue. This salad is not only delicious but also packed with nutrients, making it a healthy choice for any occasion.

4.9
29 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Chicken, Cucumbers And Sweet Peppers Salad
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ingredients serve

Ingredients for Chicken, Cucumbers And Sweet Peppers Salad Recipe

  • 1 Chicken Breasts, Cooked And Shredded
  • 1 Cucumbers, Sliced
  • 1 Sweet Peppers, Diced
  • 1.50 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • 1/2 tablespoon Dijon Mustard
  • 1/2 teaspoon Honey
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Chicken, Cucumbers And Sweet Peppers Salad Recipe

Cooking Directions

  • STEP 1.Start by cooking the chicken breasts until they are fully cooked and tender. Let them cool and then shred them into bite-sized pieces.
  • STEP 2.In a large bowl, combine the shredded chicken, sliced cucumbers, and diced sweet peppers.
  • STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the chicken and vegetables and toss gently to coat everything evenly.
  • STEP 5.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • STEP 6.Before serving, give the salad a final toss and garnish with fresh herbs, such as parsley or basil.
  • STEP 7.Serve the chicken, cucumbers, and sweet peppers salad chilled and enjoy!

Cooking Tips

  • For extra flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
  • Feel free to add other vegetables like cherry tomatoes or red onions for additional color and flavor.
  • If you prefer a spicier salad, add some chopped jalapenos or red chili flakes to the vinaigrette.
  • To make the salad more filling, you can add cooked quinoa or couscous to the mix.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • This salad is best served chilled, so keep it refrigerated until ready to serve.
  • Garnish with fresh herbs just before serving to enhance the presentation and aroma.
  • Serve the salad as a light lunch or as a side dish for grilled meats or seafood.
  • If you're making this salad ahead of time, wait to dress it with the vinaigrette until just before serving to prevent the vegetables from becoming soggy.
Nutrition
value
373
calories per serving
37 g Fat4 g Protein8 g Carbs6 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    4g
  • Carbs
    8g
  • Fiber
    6g

MacroNutrients

  • Carbs
    8g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    1mg
  • Vitamin A
    373mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    76mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    150mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    1mg
  • Phosphorus
    115mg
  • Selenium
    1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp