Cucumber Chicken Salad
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Ingredients
- 2 cups about 1 lb cooked, shredded or diced chicken breast (rotisserie works great)
- 1 large cucumber diced (peeled or unpeeled, your choice)
- ½ cup 0.25 lbs plain Greek yogurt or mayonnaise (or a mix)
- 1 tablespoon lemon juice or white vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh dill or parsley chopped (or 1 teaspoon dried)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Optional additions: sliced green onions diced celery, chopped red onion, or a handful of cherry tomatoes
Instructions
- Prep the Chicken & Cucumber:
- In a large mixing bowl, combine the cooked chicken and diced cucumber.
- Make the Dressing:
- In a small bowl, whisk together yogurt (or mayo), lemon juice, olive oil, garlic powder, herbs, salt, and pepper.
- Combine:
- Pour the dressing over the chicken and cucumber.
- Toss gently until everything is well coated. Adjust seasoning to taste.
- Chill (Optional):
- For best flavor, refrigerate for at least 30 minutes before serving.
- Serve:
- Enjoy as a light lunch, in lettuce wraps, on toast or crackers, or stuffed into pita bread.