Refreshing salad with tender chicken, crisp cucumbers, and creamy dill yogurt dressing. High-protein and gluten-free.
# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups cucumber, thinly sliced (about 1 large cucumber)
03 - 1/4 cup red onion, finely sliced
→ Dressing
04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise (optional, for extra creaminess)
06 - 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and black pepper, to taste
→ Garnish
11 - Extra fresh dill
12 - Sliced green onions
# Directions:
01 - In a large mixing bowl, combine the Greek yogurt, mayonnaise if using, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and well blended.
02 - Add the cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until all ingredients are evenly coated with the dressing.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld together.
05 - Remove from refrigeration and transfer to serving dishes. Garnish with extra dill and green onions if desired. Serve chilled.
