Description

Beat the summer heat with this cold cucumber chicken salad, a vibrant and refreshing dish perfect for picnics and barbecues. Featuring tender shredded chicken, crunchy cucumbers, and a creamy yogurt-based dressing, each bite is bursting with flavor. This quick-to-make salad not only satisfies but also brings friends and family together for a delightful dining experience.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
2 large cucumbers, diced
1 cup Greek yogurt
2 tbsp Dijon mustard
Juice of 1 lemon
2 tbsp fresh dill or parsley, chopped
Salt & pepper to taste

Instructions

Cook the chicken: Place chicken breasts in salted water and bring to a gentle boil. Cook for 15-20 minutes until fully cooked. Remove and let cool.
Chop cucumbers into bite-sized pieces.
Shred the cooled chicken using two forks or your hands.
In a separate bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
Combine the shredded chicken and diced cucumbers in a large bowl. Add the dressing and herbs; mix gently until coated.
Chill in the refrigerator for at least 30 minutes before serving.

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

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg

Keywords: For added flavor variations, consider using mint instead of dill or swapping chicken for chickpeas for a vegetarian option. Leftover rotisserie chicken can be used to save time.