Grilled Chicken with Cucumber Salad and Dipping Sauce
Juicy grilled chicken breasts served with a crisp cucumber and tomato salad, and a vibrant herb-chili dipping sauce. A fresh, light weeknight dinner that comes together quickly.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 40g
Ingredients
- 2 whole chicken breasts
- 1 large cucumber
- 1 cup cherry tomatoes
- 2 cups lettuce
- 1 whole lime
- 2 tbsp fish sauce
- 1 tbsp honey
- ½ tsp chili flakes
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat and lightly oil the grates.
- 2
Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the outside has nice char marks. Rest for 5 minutes before slicing.
- 3
While the chicken cooks, slice the cucumber into thin rounds and halve the 1 cup cherry tomatoes. Toss with the 2 cups lettuce in a large bowl.
- 4
In a small bowl, whisk together the juice of 1 lime, 2 tbsp fish sauce, 1 tbsp honey, and 0.5 tsp chili flakes to make the dipping sauce.
- 5
Slice the rested chicken and serve over the salad. Drizzle with the dipping sauce or serve it on the side for dipping.
- 6
Garnish with extra chili flakes or fresh herbs if you have them.
Tools you’ll need
- Grill or grill pan
- Large bowl
- Small bowl
- Knife
- Cutting board
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