Description

Cold Cucumber Chicken Salad is a refreshing and light dish perfect for warm days, combining tender chicken with crisp cucumbers in a creamy, tangy dressing. This salad is not only vibrant and visually appealing but also incredibly easy to make, making it an ideal choice for picnics, barbecues, or a healthy lunch at home. With its explosion of flavors and textures, this salad will surely become a summer staple in your kitchen.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cups fresh cucumbers, diced
1 cup Greek yogurt
1 tsp Dijon mustard
2 tbsp lemon juice (freshly squeezed)
2 tbsp fresh dill, chopped
Salt & pepper to taste
2 tbsp olive oil
1 tsp garlic powder
1 tsp honey (optional)

Instructions

Preheat the oven to 375°F (190°C). Place seasoned chicken breasts on a lined baking sheet and bake for 20-25 minutes until cooked through.
Allow the chicken to cool slightly before shredding it with two forks.
Dice the fresh cucumbers into bite-sized pieces.
In a mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, garlic powder, salt, pepper, and honey if desired.
In a large bowl, combine shredded chicken and diced cucumbers. Pour dressing over the top and mix until everything is well-coated.
Garnish with fresh dill before serving. Enjoy chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (245g)
Calories: 310
Sugar: 6g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg

Keywords: For added flavor, marinate chicken overnight with lemon juice and herbs before cooking. Substitute chickpeas for chicken to create a vegetarian version. Feel free to add other veggies like bell peppers or cherry tomatoes for extra color and nutrition.