Rating: 4 stars
111 Ratings
  • 5 star values: 65
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 7

If you¿re in a hurry come suppertime, turn to this chicken and cucumber salad. This light dinner is packed with protein, remarkably versatile, and comes together in just 20 minutes.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • In large skillet heat 1 Tbsp. of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.

  • For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.

  • On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.

  • Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.


olive oil, vinegar, salt, pepper, sugar

Nutrition Facts

336 calories; fat 23g; cholesterol 73mg; saturated fat 3g; carbohydrates 7g; mono fat 15g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 25g; vitamin a 631.7IU; vitamin c 12.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 12.2mg; vitamin b6 1mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 569mg; potassium 700mg; calcium 40.4mg; iron 1.1mg.