Description
This refreshing Cucumber Chicken Salad combines tender cooked chicken with crisp cucumber and red onion, tossed in a creamy Greek yogurt dressing flavored with lemon, Dijon mustard, and fresh herbs. Perfectly light and nutritious, it’s ideal for a quick lunch or a healthy summer meal served chilled on its own, in lettuce wraps, or sandwiches.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 large cucumber, thinly sliced or diced
- 1/4 red onion, thinly sliced
- 2 tablespoons chopped fresh dill or parsley
Dressing Ingredients
- 1/4 cup plain Greek yogurt or mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together the Greek yogurt (or mayonnaise), olive oil, lemon juice, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined.
- Add Salad Ingredients: Add the shredded or diced cooked chicken, thinly sliced cucumber, red onion, and chopped fresh dill or parsley to the bowl with the dressing.
- Toss the Salad: Gently toss all ingredients together until everything is evenly coated with the dressing, ensuring the flavors meld throughout the salad.
- Chill Before Serving: Cover and refrigerate the salad for at least 15 minutes before serving to allow the flavors to blend and the salad to chill properly.
- Serve: Enjoy the salad cold on its own, or use it as a filling for lettuce wraps or sandwiches for a light, refreshing meal.
Notes
- For extra crunch, add chopped celery or slivered almonds to the salad.
- To make the recipe dairy-free, use a dairy-free yogurt or skip the yogurt altogether and use all mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
