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Chicken Salad with Tomato and Cucumber

Makes 6 Servings


  • 1/2 cup small-dice onions
  • 2 cups medium-dice English cucumber
  • 2 cups medium-dice seeded plum tomatoes
  • 2 cups medium-dice cooked chicken breast
  • 1/4 cup rough chop cilantro leaves and stems
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 1/4 teaspoon salt, plus more to taste if needed


  1. Combine the onions, cucumbers, tomatoes, chicken, cilantro, and oil.
  2. Toss the mixture together, cover, and refrigerate until ready to serve.
  3. Just before serving remove the mixture from the refrigerator, add the lemon juice, and season with salt.

Copyright © 2019 The Culinary Institute of America


  1. babasmurf1965@hotmail.com

    I do not like cilantro. I will be substituting flat-leaf parsley or fresh celery leaves unless someone can suggest a more flavorful substitute. Please give me suggestions for alternatives to the cilantro.

    • laura.monroe@culinary.edu

      Parsley and celery leaves are both great options. You could also try fresh tarragon, mint, dill, or fennel fronds. This is a nice simple salad that would shine with the addition of virtually any herb!

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