Description
A refreshing and high-protein cucumber salad perfect for a light meal or side dish. This salad combines crisp cucumbers and red onions with lean chicken breast and creamy Greek yogurt, enhanced with fresh herbs, lemon juice, and garlic for a bright and satisfying flavor.
Ingredients
Scale
Vegetables
- 2 cups sliced English cucumber
- 1 medium red onion (or green onions for a fresher taste)
- 1/4 cup diced fresh herbs (dill or parsley)
- 1 teaspoon lemon zest
Protein
- 1 cup cooked chicken breast, shredded or diced (or canned chickpeas for vegetarian option)
Dressing & Seasonings
- 2 cloves garlic, minced
- 1 cup low-fat Greek yogurt (or non-dairy yogurt for vegan option)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (or avocado oil)
- Salt & pepper, to taste
Instructions
- Slice the Vegetables: Finely slice the cucumber and red onion into thin, bite-size pieces to ensure good texture and flavor balance in the salad.
- Prepare the Protein: Dice or shred the cooked chicken breast into bite-sized pieces. If using chickpeas instead, drain and rinse them thoroughly.
- Minced Garlic: Finely mince the garlic cloves to evenly distribute their flavor throughout the salad.
- Combine Ingredients: In a large bowl, add the cucumber, red onion, chicken (or chickpeas), Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper.
- Add Lemon Zest: Stir in the lemon zest to brighten the flavors and add a zesty aroma.
- Mix Thoroughly: Cover the bowl and either shake vigorously or stir the mixture well until all ingredients are fully combined and coated with the dressing.
- Chill and Serve: Enjoy the salad immediately chilled or cover and store it in the refrigerator for later consumption to enhance the flavors.
Notes
- For a vegan version, substitute chicken with canned chickpeas and use non-dairy yogurt.
- English cucumbers are preferred for their thin skin and fewer seeds, providing a better texture.
- Fresh lemon juice and zest add brightness; avoid bottled lemon juice for best flavor.
- This salad can be prepared ahead and kept refrigerated for up to 2 days.
- To make it spicier, consider adding a pinch of crushed red pepper flakes.
