High Protein Cucumber Salad
High Protein Cucumber Salad
Ingredients
- 1 cucumber, medium
- 1/2 red onion, small
- 160 g low fat Greek yogurt
- 1 clove garlic, minced, or to taste
- 1 tablespoon lemon juice, freshly squeezed, or to taste
- 6 ml olive oil, or grapeseed oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 150 g chicken breast, cooked and shredded or diced
Instructions
- 1
Wash the cucumber thoroughly. You can peel it if desired, or leave the skin on for added texture and nutrients. Chop the cucumber into bite-sized pieces or slice it thinly.
⏱️ 3 min
- 2
Peel and finely chop or thinly slice the half small red onion. For a milder onion flavor, you can rinse the chopped onion under cold water and pat it dry.
⏱️ 2 min
- 3
If using fresh garlic, peel and mince it finely. If using pre-minced garlic, measure out the desired amount.
⏱️ 1 min
- 4
Ensure the 150 grams of chicken breast is already cooked. Shred it into small pieces or dice it into cubes, depending on your preference.
⏱️ 3 min
- 5
In a large mixing bowl, combine the 160 grams of low fat Greek yogurt, 1 tablespoon of freshly squeezed lemon juice (or more to taste), and 6 ml of olive oil (or grapeseed oil).
⏱️ 2 min
- 6
Add the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper to the dressing mixture. Whisk everything together until well combined and smooth. Taste and adjust seasoning as needed.
⏱️ 2 min
- 7
Add the prepared cucumber, red onion, and cooked chicken to the bowl with the dressing.
⏱️ 1 min
- 8
Gently toss all the ingredients together until the cucumber, onion, and chicken are evenly coated with the creamy dressing. Serve immediately or chill for a short period before serving for enhanced flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cucumber Salad
- 1 cucumber, medium
- 1/2 red onion, small
- 160 g low fat Greek yogurt
- 1 clove garlic, minced, or to taste
- 1 tablespoon lemon juice, freshly squeezed, or to taste
- 6 ml olive oil, or grapeseed oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 150 g chicken breast, cooked and shredded or diced
Instructions
- 1
Wash the cucumber thoroughly. You can peel it if desired, or leave the skin on for added texture and nutrients. Chop the cucumber into bite-sized pieces or slice it thinly.
⏱️ 3 min - 2
Peel and finely chop or thinly slice the half small red onion. For a milder onion flavor, you can rinse the chopped onion under cold water and pat it dry.
⏱️ 2 min - 3
If using fresh garlic, peel and mince it finely. If using pre-minced garlic, measure out the desired amount.
⏱️ 1 min - 4
Ensure the 150 grams of chicken breast is already cooked. Shred it into small pieces or dice it into cubes, depending on your preference.
⏱️ 3 min - 5
In a large mixing bowl, combine the 160 grams of low fat Greek yogurt, 1 tablespoon of freshly squeezed lemon juice (or more to taste), and 6 ml of olive oil (or grapeseed oil).
⏱️ 2 min - 6
Add the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper to the dressing mixture. Whisk everything together until well combined and smooth. Taste and adjust seasoning as needed.
⏱️ 2 min - 7
Add the prepared cucumber, red onion, and cooked chicken to the bowl with the dressing.
⏱️ 1 min - 8
Gently toss all the ingredients together until the cucumber, onion, and chicken are evenly coated with the creamy dressing. Serve immediately or chill for a short period before serving for enhanced flavors.
⏱️ 1 min