Cucumber Dill Chicken Salad
Cucumber Dill Chicken Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups water
- 1/2 teaspoon salt
For the Salad
- 1 cucumber, peeled, seeded, and diced
- 1 celery stalk, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh dill, chopped
For the Dressing
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Place chicken breasts in a medium pot. Add water and 1/2 teaspoon of salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 20 min
- 2
Remove chicken from the pot and let it cool completely. Once cool, shred or dice the chicken into bite-sized pieces. Set aside.
⏱️ 15 min
- 3
In a large mixing bowl, combine the diced cucumber, finely diced celery, minced red onion, and chopped fresh dill.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, 1/4 teaspoon of salt, and black pepper until smooth.
⏱️ 2 min
- 5
Add the cooled, shredded chicken to the bowl with the vegetables. Pour the dressing over the chicken and vegetables. Gently fold all ingredients together until well combined.
⏱️ 3 min
- 6
Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Dill Chicken Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups water
- 1/2 teaspoon salt
For the Salad
- 1 cucumber, peeled, seeded, and diced
- 1 celery stalk, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh dill, chopped
For the Dressing
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Place chicken breasts in a medium pot. Add water and 1/2 teaspoon of salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 20 min - 2
Remove chicken from the pot and let it cool completely. Once cool, shred or dice the chicken into bite-sized pieces. Set aside.
⏱️ 15 min - 3
In a large mixing bowl, combine the diced cucumber, finely diced celery, minced red onion, and chopped fresh dill.
⏱️ 5 min - 4
In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, 1/4 teaspoon of salt, and black pepper until smooth.
⏱️ 2 min - 5
Add the cooled, shredded chicken to the bowl with the vegetables. Pour the dressing over the chicken and vegetables. Gently fold all ingredients together until well combined.
⏱️ 3 min - 6
Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
⏱️ 30 min