Description

Cold Cucumber Chicken Salad is a refreshing dish perfect for hot summer days. This light and flavorful salad combines tender shredded chicken with crisp cucumbers, zesty red onions, and a creamy Greek yogurt dressing. It’s not just a meal; it’s an experience that brings joy to any gathering, making it ideal for picnics, barbecues, or a simple lunch at home. Quick to prepare and bursting with vibrant flavors, this salad will become your go-to recipe when you need something satisfying yet light.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 lb)
2 medium firm cucumbers, chopped
1/2 small red onion, finely diced
1 cup plain Greek yogurt
2 tbsp fresh dill, chopped (or 2 tsp dried dill)
Juice of 1 lemon
Salt and pepper to taste

Instructions

1. Cook the chicken: Boil chicken breasts in salted water until they reach an internal temperature of 165°F (74°C), about 15-20 minutes.
2. Cool and shred: Remove from water, let cool slightly, then shred the chicken into bite-sized pieces using two forks.
3. Chop vegetables: While the chicken cools, chop cucumbers and red onion into small cubes.
4. Mix dressing: In a large bowl, combine Greek yogurt, lemon juice, dill, salt, and pepper; stir until well blended.
5. Toss together: Add shredded chicken and chopped vegetables to the dressing; gently toss until everything is coated.
6. Chill: Cover the salad with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 350mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 42g
Cholesterol: 90mg

Keywords: To enhance flavor, use fresh ingredients whenever possible. You can add fruits like grapes or apples for a sweet twist. For a vegetarian version, substitute chicken with chickpeas or tofu.