Description
A refreshing and nutritious High Protein Cucumber Salad packed with crisp cucumbers, tender chicken breast, and tangy Greek yogurt dressing. Perfect for a light meal or a healthy boost, this salad combines fresh herbs, lemon zest, and garlic for vibrant flavors. Ideal for quick preparation and served chilled for maximum refreshment.
Ingredients
Scale
Salad Ingredients
- 2 cups sliced English cucumber
- 1 medium red onion (or green onions as a substitute)
- 1 cup cooked chicken breast, shredded or diced (can substitute with canned chickpeas for a vegetarian option)
- 2 cloves garlic, minced
Dressing Ingredients
- 1 cup low-fat Greek yogurt (can substitute with non-dairy yogurt for vegan option)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (or avocado oil as an alternative)
- Salt & pepper to taste
- 1 teaspoon lemon zest
- 1/4 cup diced fresh herbs such as dill or parsley
Instructions
- Slice Vegetables: Finely slice the cucumber and red onion to ensure even distribution of textures and flavors in the salad.
- Prepare Chicken: Dice or shred the cooked chicken breast into bite-sized pieces for easy mixing and eating.
- Minced Garlic: Mince fresh garlic cloves finely to release its flavor evenly into the dressing.
- Combine Ingredients: In a large bowl, mix together the sliced cucumber, red onion, chicken, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper. This forms the base of the salad with balanced creaminess and acidity.
- Add Lemon Zest: Incorporate lemon zest into the mixture to add brightness and an aromatic citrus note.
- Mix Thoroughly: Cover the bowl and shake vigorously or stir thoroughly until all ingredients are well combined and evenly coated with the dressing.
- Chill and Serve: Serve the salad immediately chilled or store it in the refrigerator to enhance the flavors before enjoying.
Notes
- Use English cucumbers for a crisper texture and less bitterness compared to regular cucumbers.
- Substitute chicken with canned chickpeas to make this salad vegetarian without sacrificing protein.
- Non-dairy yogurt options like coconut or almond yogurt can be used to make the salad vegan-friendly.
- Fresh lemon juice and zest brighten the salad and enhance the flavors—always opt for fresh over bottled when possible.
- Store leftovers in an airtight container in the fridge for up to 2 days to maintain freshness.
