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Italian cucumber and tomato salad with a piece of grilled chicken

average rating is 3 out of 5, based on 150 votes

Tantalize your taste buds with this refreshing and protein-packed Italian cucumber and tomato salad, accompanied by perfectly grilled chicken. A low-carb delight, suitable for diabetics and SOZA weight loss enthusiasts.

Serving suggestions/tips:

Chill the salad before serving for a refreshing experience.

Sprinkle some feta cheese or roasted nuts for extra flavor and texture.

Serve with a side of whole-grain bread or cauliflower rice for a more substantial meal.



Prep Time


Total Time







Low-carb High-protein Diabetic-friendly Gluten-free Dairy-free Grain-free Keto-friendly Low-calorie Nutrient-rich Mediterranean diet Diabetes management Weight loss Healthy fats Antioxidant-rich Nut-free Low-sugar Anti-inflammatory Balanced meal Easy-to-make


For the salad:

  • 1 medium cucumber, sliced

  • 2 medium tomatoes, diced

  • 1/4 red onion, thinly sliced

  • 1/4 cup black olives, pitted and sliced

  • 1/4 cup fresh basil leaves, torn

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • Salt and pepper to taste

For the grilled chicken:

  • 100g chicken breast, boneless and skinless

  • 1 tablespoon olive oil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste


  1. Start by marinating the chicken: In a bowl, mix 1 tablespoon olive oil, dried oregano, garlic powder, salt, and pepper. Add the chicken breast and coat it well with the marinade. Let it sit for about 15 minutes.

  2. While the chicken is marinating, prepare the salad: In a large bowl, combine the sliced cucumber, diced tomatoes, red onion, black olives, and torn basil leaves.

  3. For the salad dressing: In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil and 1 tablespoon of balsamic vinegar. Season with salt and pepper to taste.

  4. Preheat your grill or grill pan over medium-high heat. Cook the marinated chicken breast for about 4-5 minutes per side or until it's fully cooked and reaches an internal temperature of 165°F (74°C). Cooking times may vary depending on the thickness of the chicken.

  5. Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes. Then, slice it into thin strips.

  6. Add the grilled chicken strips to the salad bowl, and drizzle the dressing over the salad. Toss everything together gently to combine.

  7. Serve immediately and enjoy your delicious low-carb, high-protein Italian cucumber and tomato salad with grilled chicken!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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