For the Salad:
1 pound boneless, skinless chicken breasts 1/2 cup chopped celery 1/2 cup chopped cucumber 1/2 cup chopped red onion 1/2 cup chopped dill pickles 1/4 cup chopped fresh parsleyFor the Dressing:
1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon black pepperInstructions:
To Cook the Chicken:
1.
Place the chicken breasts in a large skillet or grill pan over medium heat.
2.
Cook for 5-7 minutes per side, or until cooked through.
3.
Let the chicken cool slightly, then chop it into small pieces.
To Make the Salad:
1.
In a large bowl, combine the chopped chicken, celery, cucumber, red onion, dill pickles, and parsley.
To Make the Dressing:
1.
In a small bowl, whisk together the olive oil, lemon juice, thyme, oregano, salt, and black pepper.
To Assemble the Salad:
1.
Pour the dressing over the salad and toss to combine.
2.
Serve immediately or refrigerate for later.
Tips:
For a tangier flavor, add a splash of additional lemon juice to the dressing.
If you don’t have fresh herbs, you can use 1 teaspoon of dried thyme and 1 teaspoon of dried oregano instead.
Add some chopped walnuts or almonds for extra crunch.
For a lower-carb option, serve the salad on a bed of lettuce or kale.