Cucumber Dill Chicken Salad
User Reviews
5
Cucumber Dill Chicken Salad
Description
The Cucumber Dill Chicken Salad blends shredded chicken breast with crunchy diced cucumber, celery, and red onion, all tossed in a creamy dressing made from Greek yogurt, light mayonnaise, Dijon mustard, fresh lemon juice, fresh dill, sriracha, and pickle juice. The mixture is gently combined to keep the chicken and vegetables distinct yet well coated. The dressing lends a mild tang and herbaceous aroma from dill, with just a touch of spice from sriracha.
The texture is fresh and crisp from the vegetables, balanced by the tender, moist chicken. Dried cranberries contribute a mild sweetness that contrasts with the savory and slightly tangy flavors. This salad can be served chilled on a bed of leafy greens, scooped onto fresh rolls, or paired with crackers for a light meal or snack.
Thanks to the ingredients and method, the salad holds up well in the refrigerator for several days if stored properly. It's adaptable to various types of cooked chicken, whether homemade, rotisserie, or canned, making it convenient for different cooking preferences or time constraints.
Ingredients
- 2 chicken breast ~3 cups shredded
- 5.3 oz Greek yogurt 1 serving size container, plain, non-fat
- ¼ cup mayonnaise light
- 1 tsp Dijon mustard
- ½ lemon juiced
- 4-6 dill stalks fresh
- 1 tsp sriracha
- 1 tablespoon pickle juice
- ¼ cup red onion
- 2 pickles
- ½ English cucumber ~½ cup
- ¼ avocado
- ½ cup celery diced
- 2 tablespoons dried cranberries low sugar
Instructions
- Start off by preparing your ingredients. Dice the red onion, cucumber, avocado, and celery. Remove fresh dill leaves from their stalks and chop finely. Prepare chicken if needed.
- In a mixing bowl, add Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, sriracha, and pickle juice. Whisk everything together.
- Add your diced produce into the mixture. Fold together.
- Then, stir in cooked and shredded chicken and dried cranberries. Mix well.
- Top with salt and pepper and serve on a bed of greens, fresh rolls, or with crackers.
Notes
- Store the chicken salad in an airtight container and keep refrigerated for up to 5 days to maintain freshness.
- Keep the salad separated from bread or wraps until serving to prevent sogginess.
- Use pre-cooked shredded chicken such as rotisserie, canned, or homemade chicken for convenience—flavorful dressing complements any choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 114kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 290mg | 12% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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