Description

This refreshing Cucumber Chicken Salad blends tender cooked chicken breast with crisp cucumber, red onion, and a creamy Greek yogurt-based dressing flavored with dill and lemon. Perfect for a light, healthy lunch or meal prep, it’s gluten-free, low-carb, and packed with protein.

Ingredients

Salad

2 cups cooked chicken breast (shredded or chopped)
1 large cucumber (deseeded and diced)
½ red onion (thinly sliced)
1 tablespoon chopped parsley (optional)

Dressing

¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Prepare the Dressing: In a large mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper. Stir vigorously until the mixture is smooth and well incorporated.
Combine Salad Ingredients: Add the shredded or chopped cooked chicken, deseeded and diced cucumber, thinly sliced red onion, and chopped parsley (if using) to the dressing bowl. Gently toss everything together to evenly coat all the ingredients in the creamy dressing.
Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice according to your preference for a balanced flavor.
Chill the Salad: Cover the mixing bowl and refrigerate the salad for 15 to 30 minutes to allow the flavors to meld together and chill it before serving.
Serve: Enjoy the Cucumber Chicken Salad on its own, served in lettuce cups, over a bed of greens, or as a filling in sandwiches or wraps.

Notes

Use rotisserie chicken for a convenient shortcut to speed up preparation.
Remove seeds from cucumber before dicing to prevent the salad from becoming watery.
For added crunch and texture, consider adding chopped celery or sliced almonds.