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.