Cucumber Chicken Salad
Cool cucumber, shredded chicken, and a tangy dill dressing, this creamy salad is fresh, simple, and perfect for any meal.
Ingredients
- 1 Large English Cucumber
- ½ Red Onion
- 1 Rotisserie Boneless Skinless Chicken Breast
- 75 g Cottage Cheese
- 3 tablespoon Extra Virgin Olive Oil
- 2 tablespoon White Wine Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 10 g Fresh Dill
Instructions
- Slice the cucumber into thin rounds using a mandolin or a sharp knife.
- Thinly slice the red onion.
- Shred the rotisserie chicken breast using two forks.
- Add the cucumber, red onion, shredded chicken, and cottage cheese to a large bowl.
- Drizzle in the olive oil and white wine vinegar.
- Sprinkle in the salt, black pepper, and garlic powder.
- Finely chop the fresh dill and add it to the bowl.
- Toss everything gently until well combined and evenly coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors develop.
Notes
Use a mandolin for even slices: It makes the cucumber extra thin and crisp, but a sharp knife works too if you prefer more control.
Cottage cheese adds creaminess: No need to blend it, just mix it in as-is for a rustic texture that works beautifully in this salad.
Shredded chicken mixes better: Shredding lets the chicken catch more of the dressing and gives the salad a nice texture.
Let it chill: A short time in the fridge helps the flavors come together and gives the salad a refreshing temperature.
Make it ahead: This salad keeps well for up to 2 days in the fridge, making it perfect for meal prep or a quick lunch the next day.
Nutrition
Calories: 406kcal | Carbohydrates: 10g | Protein: 32g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 79mg | Sodium: 772mg | Potassium: 575mg | Fiber: 1g | Sugar: 5g | Vitamin A: 616IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 2mg