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5 Ingredient Chicken Salad Recipe

5 Ingredient Chicken Salad Recipe

This healthy 5 Ingredient Chicken Salad Recipe is fresh, high in protein, and ready in about 20 minutes. Made with simple everyday ingredients, it's perfect for meal prep, quick lunches, light dinners, or a satisfying low-carb meal.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 230
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 Boneless skinless chicken breasts Cooked and diced
  • 1 English cucumber Diced
  • 1/4 Red onion Finely diced
  • 1/4 cup Fresh cilantro Chopped or parsley
  • 1 Lemon Juiced
  • 1 tsp Garlic powder —
  • 1/2 tsp Paprika —
  • 1/2 tsp Salt Or to taste
  • 1/4 tsp Black pepper Freshly ground

Equipment

  • Large saucepan
  • Cutting board
  • Sharp chef's knife
  • Mixing Bowl
  • Measuring spoons

Method
 

  1. Place the chicken breasts in a saucepan and cover with water. Bring to a gentle boil, reduce the heat, and simmer for 12–15 minutes or until the internal temperature reaches 165°F (74°C).
  2. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
  3. Dice the chicken into bite-sized pieces.
  4. Wash and dice the cucumber.
  5. Finely chop the red onion.
  6. Chop the fresh cilantro or parsley.
  7. Add the chicken, cucumber, onion, and herbs to a large mixing bowl.
  8. Season with garlic powder, paprika, salt, and black pepper.
  9. Squeeze the fresh lemon juice over the salad.
  10. Gently toss until all ingredients are evenly coated.
  11. Taste and adjust the seasoning if needed.
  12. Serve immediately, or refrigerate for 20–30 minutes before serving for the best flavor.

Video

Notes

  • Rotisserie chicken works well if you're short on time.
  • Fresh lemon juice provides the best flavor.
  • Chill the salad for 20–30 minutes before serving for even better taste.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Not recommended for freezing, as the cucumber will lose its crisp texture after thawing.