Tender chicken meets crisp cucumber in a tangy dill yogurt dressing. High protein, gluten-free, and ready in 40 minutes.
# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups cucumber, thinly sliced
03 - 1/4 cup red onion, finely sliced
→ Dressing
04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise
06 - 2 tablespoons fresh dill, finely chopped
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 sprigs
12 - Sliced green onions
# How to Make It:
01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until completely smooth and well incorporated.
02 - Add shredded cooked chicken, thinly sliced cucumber, and finely sliced red onion to the bowl with the dressing. Use a spatula or wooden spoon to toss gently until all ingredients are evenly coated with the creamy dressing.
03 - Taste the salad and adjust seasoning as needed. Add more salt, black pepper, or lemon juice to achieve desired flavor balance.
04 - Cover the bowl tightly with plastic wrap or lid and refrigerate for at least 15 minutes to allow flavors to meld together. This step enhances the overall taste and texture.
05 - Serve chilled, garnished with additional fresh dill sprigs and sliced green onions if desired. Enjoy as a standalone salad, in lettuce cups, or with crackers.
