Chicken with Vegetable Salad and Sauces
A quick, colorful plate of juicy chicken strips over a crisp vegetable salad with a zesty lime dressing and a creamy sauce drizzle. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 35g
Ingredients
- 2 medium chicken breast
- 1 medium cucumber
- 2 medium tomatoes
- ½ medium red onion
- 1 medium green bell pepper
- 1 whole lime
Instructions
- 1
Slice the 2 chicken breasts into thin strips. Season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 2
Cook the chicken strips for 6-8 minutes, turning occasionally, until golden brown and cooked through (no pink inside). Remove from heat.
- 3
While chicken cooks, chop the 1 cucumber, 2 tomatoes, 1/2 red onion, and 1 green bell pepper into bite-sized pieces. Place in a large bowl.
- 4
Squeeze the juice of 1 lime over the salad, add a pinch of salt, and toss to combine. Divide salad between two plates.
- 5
Top each plate with the cooked chicken. Drizzle with your favorite sauce (like ranch or hot sauce) if desired. Serve immediately.
Tools you’ll need
- skillet
- cutting board
- knife
- large bowl
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