Description
A refreshing and crunchy Cucumber Chicken Salad that’s perfect for summer picnics or quick dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 large cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh dill, chopped
- 3/4 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: feta cheese crumbles
Instructions
- Start by preparing your ingredients. If using raw chicken, ensure it is cooked and cooled. Gather and chop all veggies.
- In a large mixing bowl, add chicken, cucumbers, bell pepper, red onion, cherry tomatoes, and dill.
- In a small bowl, mix Greek yogurt, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the chicken and veggie mixture, folding gently.
- Taste the salad and adjust seasoning, folding in feta cheese if desired. Serve immediately or chill for 30 minutes.
Notes
For a lighter dish, substitute Greek yogurt with a dairy-free alternative. Can also be made vegetarian by replacing chicken with grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg