Cook the Chicken: Start by preparing the chicken breast. Rub it with oil, salt, black pepper, chili flakes, ginger-garlic paste, and thyme or parsley. Ensure the chicken is well-coated with the seasoning.

Heat a pan over medium heat and add a little oil. Once the oil is hot, place the chicken breast in the pan. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice golden-brown color.

Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips. This resting time allows the juices to redistribute, keeping the chicken moist and flavorful.

Prepare the Salad: While the chicken is cooking, prepare the vegetables. Chop the cucumber, onion, lettuce, tomato, and olives. You can adjust the quantities based on your preference.

In a large salad bowl, combine the chopped vegetables. The mix of fresh, crisp veggies provides a perfect base for the salad, adding texture and a variety of flavors.

Make the Dressing: In a small bowl, whisk together the low-fat mayonnaise, Greek yogurt, black pepper, apple cider vinegar, salt, and chopped parsley. The dressing should be smooth and creamy, with a slight tang from the yogurt and vinegar.

Taste the dressing and adjust the seasoning if needed. If you prefer a more tangy dressing, you can add a little more apple cider vinegar.

Assemble the Salad: Add the sliced chicken to the bowl with the vegetables.

Pour the dressing over the salad, and toss everything together until the chicken and vegetables are evenly coated with the dressing.

If you like, you can garnish the salad with a few extra chopped parsley leaves or a sprinkle of chili flakes for added flavor and color.

Serve: Serve the salad immediately for the best flavor and texture. This chicken salad is perfect on its own as a light meal, or you can pair it with whole-grain bread or pita for a more filling meal.

It’s also a great option for meal prep; simply store the salad and dressing separately, and combine them just before eating.