Description
Cold Cucumber Chicken Salad is the perfect dish to beat the heat, combining crisp cucumbers and tender chicken with a creamy yogurt dressing. This refreshing salad is ideal for summer picnics, quick lunches, or as a light dinner option. With its vibrant colors and zesty flavors, each bite feels like a mini-vacation for your taste buds. Serve it chilled for the best experience!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 pound)
- 2 cups fresh cucumbers, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill (or 1 tbsp dried)
- Salt and pepper to taste
Instructions
- 1. Cook the chicken by poaching in simmering water for 15-20 minutes until fully cooked (internal temperature of 165°F). Let cool before dicing.
- 2. While the chicken cools, chop cucumbers, red onion, and cherry tomatoes into bite-sized pieces.
- 3. In a mixing bowl, combine Greek yogurt, lemon juice, dill, salt, and pepper to create the dressing.
- 4. In a large bowl, mix diced chicken and chopped veggies. Pour dressing over and toss gently to coat.
- 5. Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg