Description
Cold Cucumber Chicken Salad is a light, refreshing dish combining tender chicken, crisp cucumbers, juicy tomatoes, and a tangy yogurt‑mustard dressing. Perfect for summer lunches, potlucks, or a cool dinner option.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup plain Greek yogurt
- 1 tsp Dijon mustard
- Juice of ½ lemon (or to taste)
- Fresh dill, chopped (or parsley)
- Salt & pepper, to taste
Instructions
- Bring a pot of water to a gentle boil, add the chicken breasts, reduce to a simmer, and cook for 15–20 minutes until fully cooked. Remove and let cool completely.
- While chicken cools, in a bowl whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to form the dressing.
- Dice the cucumbers, halve the cherry tomatoes, and finely chop the fresh dill (or parsley).
- Shred or cube the cooled chicken into bite-sized pieces.
- In a large bowl, gently toss together chicken, cucumbers, tomatoes, dill, and the dressing until everything is evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld before serving.
Notes
- Drain excess water from cucumbers (you can salt them lightly ahead of time and let sit in a colander) to prevent a watery salad.
- Swap dill with parsley, mint, or basil for variation.
- Add crunch with chopped nuts (walnuts, almonds) or seeds (pumpkin, sunflower).
- Use rotisserie chicken to skip the cooking step.
- To make it vegan, replace chicken with chickpeas or tofu and use a plant‑based yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poach & Mix
- Cuisine: Western / Summer
Nutrition
- Serving Size: 1 serving
- Calories: ≈ 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg
