Go Back
–+ servings
Chicken Breast Salad (1)

Healthy Chicken Breast Salad for Weight Loss

A light and refreshing Chicken Breast Salad with prunes, crisp vegetables, and a tangy-sweet homemade dressing. High in protein, low in fat, and ready in just 20 minutes — the perfect healthy meal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

Main ingredients:

  • 200 g–250g chicken breast 1 piece, fresh, slightly fatty for tenderness; thaw and pat dry if frozen
  • 80 g–100g fresh prunes 5–6 pieces, plump and fleshy, pit removed

Vegetables:

  • 100 g cucumber 1/2 cucumber, sliced, skin on for crunch
  • 120 g cherry tomatoes 8–10 pieces, halved
  • 80 g purple cabbage 1/4 head, thinly shredded
  • 30 g lemon 1/2 lemon; 1/3 for marinade, 2/3 sliced for garnish
  • 2 –3 lettuce leaves

Chicken marinade:

  • 1.5 g salt
  • 1 g black pepper
  • 1 g garlic powder optional
  • 10 ml lemon juice
  • 5 ml olive oil
  • 5 ml olive oil for pan-searing

Salad dressing:

  • 15 ml extra virgin olive oil
  • 8 ml honey or 5ml erythritol if reducing sugar
  • 8 ml wholegrain mustard
  • 15 ml apple cider vinegar or 10ml white vinegar + 5ml apple juice
  • 0.5 g salt
  • 0.5 g black pepper

Instructions
 

Step 1. Prepare the ingredients:

  • Pat chicken breast dry. If thick, slice into 2 fillets (~1cm thick) and gently pound for tenderness.
  • Slice cucumber into 0.5cm rounds, halve cherry tomatoes, shred purple cabbage, wash lettuce, and slice lemon.
  • Wash and pit fresh prunes, then halve or quarter.

Step 2. Marinate the chicken:

  • Place chicken in a bowl, add salt, pepper, garlic powder (optional), lemon juice, and olive oil. Massage to coat evenly. Cover and rest 10 minutes.

Step 3. Cook the chicken:

  • Heat 5ml olive oil in a nonstick pan on medium-low heat.
  • Cook chicken 2–3 minutes per side until golden. If thick, cover pan briefly to ensure inside cooks through.
  • Check doneness: pierce thickest part — juices should run clear. Rest 2–3 minutes, then slice into strips (~0.8cm).

Step 4. Make the dressing:

  • Mix olive oil, honey, mustard, vinegar, salt, and pepper in a bowl. Whisk until blended. Adjust to taste — more honey if too sour, more vinegar if too sweet, or mustard for heat.

Step 5. Assemble the salad:

  • Layer cabbage and lettuce in a serving bowl.
  • Add cucumber, cherry tomatoes, prunes, lemon, and chicken strips.
  • Drizzle dressing on top and toss gently. Serve immediately. Optional: chill 10 minutes before serving for extra freshness.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.