Description
Enjoy a delightful Cold Cucumber Chicken Salad that’s perfect for hot summer days. This easy-to-make dish combines tender shredded chicken with crisp cucumbers, all drizzled in a zesty Greek yogurt dressing. Ideal for potlucks, picnics, or casual lunches, this salad is both visually appealing and bursting with flavor—guaranteed to impress your family and friends!
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts (shredded)
- 2 cups fresh cucumbers (thinly sliced)
- 1 cup Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill (chopped)
- 3 tbsp lemon juice (freshly squeezed)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp honey
Instructions
- Boil water in a large pot over medium-high heat. Add salt and cook the chicken breasts for about 15 minutes or until no longer pink inside.
- While the chicken cooks, wash and slice cucumbers thinly.
- In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, honey, salt, pepper, and chopped dill. Whisk until smooth.
- Once cooked, remove the chicken from the pot and let it cool slightly before shredding into bite-sized pieces.
- In a large bowl, mix shredded chicken and cucumber slices. Drizzle with dressing and toss gently until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg