Description

Cold Cucumber Chicken Salad is the ultimate summer dish, offering a refreshing blend of crisp cucumbers, tender chicken, and a zesty dressing that sings with flavor. Perfect for hot days or gatherings, this salad is not only visually appealing but also incredibly easy to prepare. With its light taste and vibrant colors, it’s sure to please everyone at your table. Enjoy it as a light main course or a delightful side dish!

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1 lb)
2 medium cucumbers, diced
1 cup plain Greek yogurt
2 tbsp Dijon mustard
2 tbsp freshly squeezed lemon juice
2 tbsp fresh dill, chopped
Salt and pepper to taste
1 cup cherry tomatoes, halved

Instructions

Cook the chicken by poaching in boiling water for 15-20 minutes until fully cooked. Let cool.
In a bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
Dice cucumbers and cherry tomatoes; chop the fresh dill.
Shred the cooled chicken into bite-sized pieces.
In a large bowl, combine shredded chicken, cucumbers, tomatoes, dill, and creamy dressing. Mix gently until well coated.
Chill in the fridge for about 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Poaching
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 4g
Sodium: 350mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 34g
Cholesterol: 70mg

Keywords: For added crunch, consider mixing in nuts like walnuts or slivered almonds. Experiment with herbs such as parsley for different flavor profiles. Store leftovers in an airtight container in the fridge for up to three days.