High Protein Cucumber Chicken Salad
High Protein Cucumber Chicken Salad
Ingredients
For the Salad
- 6 Persian cucumbers, thinly sliced
- 2 cups chicken breast, chopped or shredded
- 1/2 red onion, finely diced
- 1 handful fresh parsley, super large, finely chopped
- 3 tablespoons pistachios, chopped
For the Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 lemon, zested
- 1 1/2 tablespoons lemon juice, from 1 1/2 to 2 lemons
- 1 tablespoon Dijon mustard
- 1/2 tablespoon olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- 1
Add the 6 thinly sliced Persian cucumbers and 2 cups of chopped or shredded chicken breast to a large mixing bowl.
⏱️ 2 min
- 2
Finely dice 1/2 of a red onion. Place the diced red onion in a small bowl and cover with water. Let it soak for 5 minutes to reduce its pungent flavor.
⏱️ 5 min
- 3
While the onion soaks, finely chop a super large handful of fresh parsley.
⏱️ 3 min
- 4
After 5 minutes, drain the red onion using a slotted spoon and add it to the large bowl with the cucumbers and chicken. Add the chopped parsley to the bowl as well.
⏱️ 2 min
- 5
Chop 3 to 4 tablespoons of pistachios and add them to the large bowl for crunch.
⏱️ 2 min
- 6
In a separate small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, the zest of 1 lemon, 1 1/2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 1/2 tablespoon olive oil. Season with salt and black pepper to taste. Mix well until the dressing is thoroughly combined and smooth. Taste and adjust seasonings, adding more lemon juice, salt, or yogurt as desired.
⏱️ 5 min
- 7
Pour the prepared dressing over the ingredients in the large bowl.
⏱️ 1 min
- 8
Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cucumber Chicken Salad
For the Salad
- 6 Persian cucumbers, thinly sliced
- 2 cups chicken breast, chopped or shredded
- 1/2 red onion, finely diced
- 1 handful fresh parsley, super large, finely chopped
- 3 tablespoons pistachios, chopped
For the Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 lemon, zested
- 1 1/2 tablespoons lemon juice, from 1 1/2 to 2 lemons
- 1 tablespoon Dijon mustard
- 1/2 tablespoon olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- 1
Add the 6 thinly sliced Persian cucumbers and 2 cups of chopped or shredded chicken breast to a large mixing bowl.
⏱️ 2 min - 2
Finely dice 1/2 of a red onion. Place the diced red onion in a small bowl and cover with water. Let it soak for 5 minutes to reduce its pungent flavor.
⏱️ 5 min - 3
While the onion soaks, finely chop a super large handful of fresh parsley.
⏱️ 3 min - 4
After 5 minutes, drain the red onion using a slotted spoon and add it to the large bowl with the cucumbers and chicken. Add the chopped parsley to the bowl as well.
⏱️ 2 min - 5
Chop 3 to 4 tablespoons of pistachios and add them to the large bowl for crunch.
⏱️ 2 min - 6
In a separate small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, the zest of 1 lemon, 1 1/2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 1/2 tablespoon olive oil. Season with salt and black pepper to taste. Mix well until the dressing is thoroughly combined and smooth. Taste and adjust seasonings, adding more lemon juice, salt, or yogurt as desired.
⏱️ 5 min - 7
Pour the prepared dressing over the ingredients in the large bowl.
⏱️ 1 min - 8
Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min