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Chicken, Tomato And Cucumber Salad

This is a quick and healthy salad. You can omit the cooking part by buying a roasted chicken at the deli or grocery store and simply slicing it up. You'll have leftovers this way too. You could also substitute fish for the chicken and use any veggies you like such as zucchini and cherry or grape tomatoes. A bottled salad dressing can also be used, but it's so easy to make your own and much less expensive.


 5 Tablespoons olive oil, divided
 1 - 1 1/4 pounds chicken breast tenders
 Salt and ground black pepper to taste
 1/4 cup cider vinegar
 1/2 Tablespoon thyme
 1 teaspoon sugar
 1 medium cucumber, cut in thin ribbons
 2 tomatoes, sliced
 1/2 cup pitted green olives, halved
 4 ounces feta cheese (optional)


In large skillet heat 1 Tablespoon of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once about half way through, until no pink remains.

Make vinaigrette by combining remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper in a covered container and shake to combine. Arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese on four dinner plates and drizzle vinaigrette over salads.

Serves: 2
Chicken Vinegar Thyme Sugar Cucumber Tomatoes Olives Feta_Cheese Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.