A salad that’s worthy of dinner status! This leafless mix of cucumbers, tomatoes, avocado, red onion, and pre-cooked chicken is hearty enough for a full meal.
While you can always just cook up a chicken breast as you’re making this, it’s easiest to have some cooked chicken on hand so this recipe truly only takes 10 minutes. Use your slow cooker to make shredded chicken thighs, or even carve up a whole roasted chicken.
Instead of lettuce, this Chicken & Cucumber Salad relies on fresh cucumbers, tomatoes, and avocado. A bit of red onion and parsley give nice added flavor, so don’t skip them! Mix up your veggies, then top with a simple dressing of olive oil, lemon juice, and black pepper. Toss to combine and serve immediately.
Tips:
- Try topping this salad with a handful of crunchy sunflower seeds, sliced almonds, or pumpkin seeds if you’d like a bit of texture.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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- Recipe by: Jess Case
- Serves: 6
- Meal: Anytime
- Serves: 6
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
1 lb cooked chicken, sliced
1 large cucumber, quartered and sliced
1 pint cherry tomatoes, halved (AIP - substitue with carrots or zucchini)
2 avocados, diced
1/4 cups red onion, thinly sliced
1/4 cups flat parsley, chopped
4 tbsp olive oil
2 tbsp lemon juice
Freshly cracked black pepper, to taste (AIP - omit or substitute with ground ginger))
Directions
In a large bowl, mix the chicken, cucumbers, tomatoes, avocado, red onions, and parsley.
In a separate small bowl, mix the olive oil, lemon juice, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
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