Tender chicken and crisp cucumbers in creamy dill yogurt dressing. High-protein, gluten-free, and ready in 40 minutes.
# Ingredient List:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups cucumber, thinly sliced (approximately 1 large cucumber)
03 - 1/4 cup red onion, finely sliced
→ Dressing
04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise, optional for enhanced creaminess
06 - 2 tablespoons fresh dill, finely chopped, or 2 teaspoons dried dill
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and black pepper to taste
→ Garnish
11 - Fresh dill, optional
12 - Sliced green onions, optional
# Directions:
01 - In a large mixing bowl, combine the Greek yogurt, mayonnaise if using, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Add the cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until all components are evenly coated with the dressing.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed to balance flavors.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld and develop.
05 - Remove from refrigeration and serve chilled. Garnish with additional fresh dill and green onions if desired.
