- Optional: fresh herbs like parsley or dill for garnish
#### Instructions:
##### Step 1: Prepare the Chicken
1. **Preheat your oven** to 375°F (190°C).
2. **Season the chicken** with salt and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper, drizzle lightly with olive oil, and bake for about 20-25 minutes or until fully cooked.
##### Step 2: Boil the Potatoes
1. **Wash and peel** 2 large potatoes.
2. **Boil** the potatoes in salted water until they are tender. This should take around 15-20 minutes.
3. Once done, drain the potatoes and allow them to cool slightly.
##### Step 3: Prepare the Cucumber
1. **Peel and slice** the cucumber into thin ribbons using a vegetable peeler or a mandoline slicer for that perfect crunchy texture.
2. Rinse the cucumber slices in cold water and pat dry with paper towels.
##### Step 4: Chop the Tomatoes
1. **Quarter the tomatoes** to make them easier to handle.
2. **Chop into bite-sized pieces**, about half an inch or less, ensuring they are not too large for the mix.
##### Step 5: Combine and Dress
1. **Shred** the cooked chicken breasts with two forks until they resemble small chunks.
2. In a mixing bowl, combine the shredded chicken, mashed potatoes (mashed to your desired consistency), cucumber ribbons, and chopped tomatoes.
3. **Drizzle olive oil**, season with salt and pepper to taste, and gently mix all ingredients together.
##### Step 6: Garnish and Serve
1. If using, garnish the salad with fresh herbs like parsley or dill for added freshness.
2. Serve immediately for best texture and flavor.
#### Tips:
- For an extra crunchy cucumber, store it in the refrigerator before preparing to keep it firm.
- Adjust the seasoning as per your taste preferences.