Description
Cold Cucumber Chicken Salad is the ultimate summer dish, marrying tender chicken with crisp cucumbers and fresh herbs for a refreshing bite. This easy-to-make salad is perfect for picnics, barbecues, or light lunches. Tossed in a creamy dressing of Greek yogurt and zesty lemon juice, it’s not only delicious but also visually appealing. Enjoy each crunchy mouthful as you relive summer memories with friends and family.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups firm cucumbers, chopped (preferably Persian)
- ½ medium red onion, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 cup plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Poach chicken breasts in salted simmering water for 15-20 minutes until cooked through. Allow to cool before chopping into bite-sized pieces.
- While chicken cools, prepare cucumbers, red onion, and herbs.
- In a bowl, mix Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth.
- Combine chicken, cucumbers, onions, and herbs in a large bowl; gently toss with dressing.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken overnight. Feel free to customize by incorporating cherry tomatoes or avocado. This salad stores well for up to three days in an airtight container.