Description
Enjoy a refreshing cold cucumber chicken salad that combines crisp cucumbers, juicy chicken, and a creamy yogurt dressing. Perfect for warm days or meal prep, this dish is a crowd-pleaser that’s light yet satisfying.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium fresh cucumbers, diced
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Instructions
- Cook the chicken in salted water or broth over medium heat until no longer pink (about 15-20 minutes). Let cool before shredding.
- In a large mixing bowl, combine diced cucumbers, cherry tomatoes, and red onion.
- In a separate bowl, mix Greek yogurt with lemon juice, dill, salt, and pepper until smooth.
- Add shredded chicken to the vegetable mixture and pour the dressing over it. Gently fold until well combined.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 70mg