Description
A light and refreshing cucumber chicken salad made with shredded chicken, crisp cucumber slices, and a creamy herbed dressing. Perfect for lunch, picnics, or a quick dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 large English cucumber, thinly sliced
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the shredded chicken, sliced cucumbers, fresh dill, and black pepper.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, and salt until smooth.
- Pour the dressing over the chicken and cucumber mixture. Toss gently to coat everything evenly.
- Let the salad chill in the fridge for at least 15 minutes to allow the flavors to meld.
- Before serving, taste and adjust seasoning if needed. Garnish with extra dill if desired.
Notes
- Use rotisserie chicken for a quicker prep.
- Salt cucumbers and pat them dry to avoid excess moisture.
- Add ingredients like celery, radish, or avocado for extra texture and flavor.
- Best enjoyed fresh but can be stored up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg