Description
A refreshing and delightful salad made with chicken, cucumbers, and a creamy dressing, perfect for a light meal or side dish.
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- ½ cup crumbled feta cheese, optional
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried dill, optional
Instructions
- Prepare the Chicken: Cook the chicken until it reaches 165°F, then cool and shred or dice.
- Chop the Vegetables: Wash and prepare the cucumbers, tomatoes, and onion. Chop the parsley and dill.
- Make the Dressing: Whisk together yogurt, mayonnaise, lemon juice, mustard, garlic, salt, pepper, and dill until smooth.
- Combine the Salad Ingredients: In a large bowl, mix the chicken, cucumbers, tomatoes, onion, parsley, and dill.
- Add the Dressing: Pour the dressing over the salad and toss gently. Add feta if desired.
- Chill Before Serving: Refrigerate for 15–30 minutes to meld flavors.
- Serve and Enjoy: Toss gently before serving and garnish as desired.
Notes
- For extra crunch, leave cucumber skin on.
- Scoop out seeds from watery cucumbers if necessary.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg