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–+ servings
Cucumber Chicken Salad

Cucumber Chicken Salad

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Course: Lunch, Main Course, Salad
Kitchen: American, Mediterranean-Inspired
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

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.