Chicken Tomato Cucumber Salad
This chicken tomato cucumber salad is a super refreshing, healthy and nutritious meal. The good news is the chicken is flavorful enough that you probably won't need a salad dressing. Plus, you can meal-prep a large batch of this on the weekend to enjoy over the next few days.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12.35 ounces chicken breast
- 1 teaspoon oyster sauce
- 1 1/2 teaspoon soy sauce
- 1 teaspoon black soy sauce
- 1 teaspoon ground white pepper
- 2 cucumber
- 1 cup grape tomatoes
Instructions
- 1
Marinate the chicken in a bowl with the oyster sauce, soy sauce, black soy sauce and ground white pepper. Set aside for 30 minutes.
- 2
Preheat your convection oven at 437°F or 225°C.
- 3
Spiralize the cucumber into ribbons with a handheld spiralizer or a Paderno spiralizer, using the straight blade. Then, place in a salad bowl.
- 4
Halve all of the tomatoes and add them to the salad bowl. Toss the cucumber and tomatoes together. (If meal-prepping, keep the cucumber and tomatoes separately in individual airtight containers.)
- 5
Transfer the cucumber and tomatoes to serving dishes and set aside in the refrigerator.
- 6
Cook the chicken in the oven on a grilling rack for about 30 minutes.
- 7
Cut the chicken into bite-sized pieces and top the salad with them.
- 8
Enjoy the chicken tomato cucumber salad on its own or with your preferred salad dressing if needed.