Description

Cucumber Dill Greek Yogurt Chicken Salad is a refreshing and healthy dish that combines the creaminess of Greek yogurt with crisp cucumbers and fresh dill. It's perfect for meal prep or as a light brunch option, providing a protein-packed and flavorful experience without heavy dressings.

Ingredients

Scale

2 cups Cooked Chicken Breast, shredded or diced
1 cup Full-Fat Greek Yogurt
1 medium English Cucumber, finely diced
3 tablespoons Fresh Dill, chopped
1 tablespoon Lemon Juice, freshly squeezed
2 cloves Garlic, minced
1/4 cup Red Onion, finely minced
Sea Salt, to taste
Cracked Black Pepper, to taste
1 tablespoon Extra Virgin Olive Oil

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Instructions

Prepare the Chicken: Roast your chicken breasts at 400°F (200°C) until the internal temperature reaches 165°F
Degorge the Cucumbers: Dice your cucumber and place in a colander with a sprinkle of salt for 10 minutes
Create the Dressing Base: In a mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, and chopped dill until smooth
Incorporate the Aromatics: Fold in the minced red onion into the dressing
Combine: Add diced chicken and salted cucumbers to the bowl, and fold gently to combine
Season to Perfection: Adjust seasoning with salt and pepper as needed
Chill: Cover and refrigerate for at least 30 minutes before serving

Notes

For a vegan option, replace chicken with chickpeas and Greek yogurt with cashew-based probiotic yogurt.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 5g
Sodium: 786 mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 32g
Cholesterol: 90 mg