Description
Cold cucumber chicken salad is a delightful and refreshing dish that combines crunchy cucumbers with tender chicken in a tangy yogurt dressing. Perfect for summer days, this salad is light yet satisfying, making it ideal for picnics or a quick lunch. Its vibrant flavors and textures will awaken your taste buds, ensuring every bite is an adventure. Easy to prepare and customizable, this salad can be enjoyed chilled over greens or with whole grain crackers.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium firm cucumbers, sliced
- 1 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Poach the chicken breasts in simmering water for 15-20 minutes until fully cooked.
- Allow the chicken to cool completely before chopping into bite-sized pieces.
- While the chicken cools, slice the cucumbers thinly and chop the fresh dill.
- In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Gently fold in the chopped chicken and cucumbers until well-coated.
- Taste and adjust seasoning if needed before serving chilled over greens or with crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg