Description
A refreshing and high-protein cucumber salad combining crisp cucumbers, tender chicken breast, and a creamy Greek yogurt dressing, enhanced with fresh herbs and bright lemon flavors. Perfect for a light yet nutritious meal boost.
Ingredients
Scale
Vegetables & Herbs
- 2 cups sliced English cucumber
- 1 medium red onion (or substitute with green onions)
- 1/4 cup diced fresh herbs (dill or parsley)
- 1 teaspoon lemon zest
Protein
- 1 cup cooked chicken breast, shredded or diced (or canned chickpeas for vegetarian option)
Dressing & Seasoning
- 2 cloves garlic, minced
- 1 cup low-fat Greek yogurt (or non-dairy yogurt for vegan)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (or avocado oil)
- Salt and pepper, to taste
Instructions
- Slice Vegetables: Finely slice the cucumber and red onion to create the fresh base for your salad.
- Prepare Protein: Dice or shred the cooked chicken breast into bite-sized pieces; alternatively, drain and rinse canned chickpeas for a vegetarian option.
- Minced Garlic: Mince the garlic cloves finely to release their flavor.
- Combine Ingredients: In a large bowl, add the sliced cucumber, red onion, chicken, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper.
- Add Lemon Zest: Incorporate the lemon zest to brighten the flavors.
- Mix Salad: Cover the bowl and shake vigorously or stir well until all ingredients are thoroughly combined.
- Chill & Serve: Enjoy the salad immediately chilled or refrigerate for later serving.
Notes
- For a vegan version, substitute cooked chicken with canned chickpeas and Greek yogurt with non-dairy yogurt.
- English cucumbers are preferred for their crunchy texture and fewer seeds.
- Use fresh lemon juice and zest to enhance the salad’s brightness.
- Adjust salt and pepper to taste according to preference.
- The salad can be stored in the refrigerator for up to 2 days for best freshness.
