Chicken and Vegetable Salad Without Mayonnaise
Chicken can be replaced with turkey or any other meat of your choice. Just note that cooking time and calorie content will vary. The salad will look neat and appealing if all ingredients are cut into similar-sized strips.
Updated : 04 June, 2025
Easy
About 30 min.
Ingredients
180 grams
Chicken fillet
1
Cucumber
140 grams
Bell pepper
10 grams
Parsley
to taste
Salt
2 tablespoon
Olive oil
1 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Olive oil can be substituted with any other vegetable oil of your choice.
Step 2
Rinse the chicken breast and boil it in salted water over medium heat for about 20 minutes, or until fully cooked. Cooking time may vary depending on your stove. Once cooked, remove from the broth, let it cool, and slice it into thin strips. Alternatively, you can bake it in foil or pan-fry it.
Step 3
Wash and dry the cucumber. If the skin is not tough, damaged, or bitter, there's no need to peel it. Slice it into medium-thick strips.
Step 4
Wash and dry the bell pepper. Remove seeds and stem. Slice it into strips as well. You can use any color bell pepper; I used two colors.
Step 5
Wash and dry the parsley. Remove thick stems and finely chop the leaves. You can also use fragrant dill.
Step 6
For the dressing, mix olive oil with lemon juice in a small bowl until well combined.
Step 7
In a salad bowl, combine all prepared ingredients: chicken, cucumber, bell pepper, and parsley. Optionally, sprinkle with lightly toasted sesame seeds. For a tangy kick, add a pressed garlic clove. For spice, add ground black pepper. Lightly salt, drizzle with the dressing, and mix well.
Step 8
Serve the chicken and vegetable salad without mayonnaise. Enjoy!