Description
A refreshing salad that combines grilled chicken, crunchy cucumbers, and juicy tomatoes, perfect for summer gatherings.
Ingredients
Scale
- 12.35 ounces chicken breast
- 1 teaspoon oyster sauce
- 1 1/2 teaspoons soy sauce
- 1 teaspoon black soy sauce
- 1 teaspoon ground white pepper
- 2 cucumbers
- 1 cup grape tomatoes
Instructions
- Marinate the chicken: In a large bowl, combine oyster sauce, soy sauce, black soy sauce, and ground white pepper. Add the chicken breast and coat it evenly. Cover and let it marinate for 30 minutes at room temperature.
- Preheat the oven: Set your convection oven to 437°F (225°C).
- Prepare the cucumbers: Use a handheld spiralizer or slice them thinly and place them into a large salad bowl.
- Add the tomatoes: Halve your grape tomatoes and toss them into the bowl with the cucumbers.
- Transfer and chill: Move the cucumber and tomato mixture to serving dishes and refrigerate while the chicken cooks.
- Cook the chicken: Remove the chicken from the marinade and place on a grilling rack in the oven. Roast for about 30 minutes.
- Assemble the salad: After the chicken has rested, cut it into bite-sized pieces and sprinkle over the cucumber and tomato salad.
- Serve: Enjoy on its own or with your favorite dressing.
Notes
Quality ingredients make a big difference. Store the salad components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg