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Chicken Tomato Cucumber Salad

A light, refreshing salad filled with marinated chicken, crunchy cucumbers, and juicy grape tomatoes, perfect for summer picnics or quick lunches.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 12.35 ounces Chicken Breast Use fresh, high-quality chicken for best flavor.
  • 1 teaspoon Oyster Sauce Can substitute with a vegetarian oyster sauce.
  • 1.5 teaspoons Soy Sauce Dark soy sauce adds richer color and flavor.
  • 1 teaspoon Black Soy Sauce Adds sweetness; lower-sodium version works too.
  • 1 teaspoon Ground White Pepper Milder than black pepper; doesn't alter dish color.
For the Salad
  • 2 Cucumbers Opt for seedless for better texture.
  • 1 cup Grape Tomatoes Cherry tomatoes can also work; the sweeter the better.

Method
 

Preparation
  1. Marinate the Chicken: In a mixing bowl, combine the oyster sauce, soy sauce, black soy sauce, and ground white pepper. Add the chicken breast, ensuring it's well coated. Let it marinate for at least 30 minutes while you gather the other ingredients.
  2. Preheat the Oven: Set your convection oven to 437°F (225°C).
  3. Spiralize the Cucumbers: Using a handheld spiralizer, spiralize your cucumbers into ribbons and place them in a large salad bowl.
  4. Prepare the Tomatoes: Halve your grape tomatoes and add them to the bowl with the cucumbers, mixing well.
  5. Transfer & Chill: Transfer the cucumber and tomato mixture to serving dishes and store them in the refrigerator.
Cooking
  1. Cook the Chicken: Place the marinated chicken on a grilling rack in the preheated oven and cook for about 30 minutes or until the internal temperature reaches 165°F (74°C).
  2. Chop and Serve: Let the chicken rest for a few minutes before cutting it into bite-sized pieces. Top the salad with the chicken.
Enjoyment
  1. Savor the Chicken Tomato Cucumber Salad as is or drizzle your preferred dressing.

Notes

For maximum moisture, place a small dish of water in the oven while cooking the chicken. Store leftover salad in an airtight container in the fridge and consume within a day.