Cucumber Dill Chicken Salad
This Cucumber Dill Chicken Salad features fresh flavors and crunchy textures, perfect for lunch or dinner.
Equipment
- cutting board
- knife
- measuring cups and spoons
- Mixing bowl
- Mixing spoon
- skillet or baking pan
- Meat Thermometer
Ingredients
Chicken and Salad Base
- 2 breasts chicken ~3 cups shredded
- 5.3 oz plain non-fat Greek yogurt 1 serving size container
- 0.25 cup light mayo
- 1 teaspoon dijon mustard
- 0.5 of a lemon lemon juice
- 4-6 stalks fresh dill
- 1 teaspoon sriracha
- 1 tablespoon pickle juice
- 0.25 cup red onion
- 2 pickles
- 0.5 cup celery diced
- 2 tablespoon low sugar dried cranberries
Instructions
Preparation Steps
- 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 your chicken salad in an airtight container in the refrigerator for up to 5 days. Store separate from your bread, pita, wrap, etc. that you choose to serve it on so it doesn't get soggy.
Nutrition
Serving: 1servingCalories: 114kcalCarbohydrates: 7gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 290mgPotassium: 252mgFiber: 2gSugar: 3g
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