Description
A refreshing and creamy Cucumber Dill Chicken Salad that combines tender chicken, cool cucumbers, creamy Greek yogurt dressing, and a zesty lemony dill flavor. Perfect for a light lunch, picnic, or side dish at any gathering.
Ingredients
2 chicken breasts, ~3 cups shredded
5.3 oz plain non-fat Greek yogurt, 1 serving size container
¼ cup light mayo
1 tsp Dijon mustard
½ of a lemon, juiced
4–6 stalks fresh dill, finely chopped
1 tsp sriracha
1 tablespoon pickle juice
¼ cup red onion, diced
2 pickles, diced
½ English cucumber, sliced
¼ of an avocado, diced
½ cup celery, diced
2 tablespoons low sugar dried cranberries
Instructions
1. 1. Start by preparing your ingredients. Dice the red onion, cucumber, avocado, and celery. Remove fresh dill leaves from their stalks and chop finely.
2. 2. In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, sriracha, and pickle juice. Whisk everything together until smooth.
3. 3. Add the diced vegetables to the mixture and fold together gently.
4. 4. Stir in the shredded chicken and dried cranberries, mixing well.
5. 5. Season with salt and pepper to taste. Serve on a bed of greens, fresh rolls, or with crackers.
Notes
– For a spicier version, you can add extra sriracha or a dash of hot sauce to the dressing.
– You can substitute the avocado with more cucumber or add nuts like walnuts for extra crunch.
– This salad can be prepared in advance and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking chicken)
- Category: Salad
- Method: Mixing and Shredding
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 45mg
Keywords: Cucumber Dill Chicken Salad, Chicken Salad, Healthy Salad, Easy Salad Recipe