Description
This High Protein Cucumber Salad is a refreshing and nutritious meal boost, perfect for a light lunch or side dish. Combining crisp cucumbers, savory chicken breast, and creamy Greek yogurt, it offers a perfect balance of flavors and textures. Enhanced with garlic, lemon, and fresh herbs, it’s a quick and healthy option that can be enjoyed immediately or chilled.
Ingredients
Scale
Vegetables
- 2 cups sliced English cucumber
- 1 medium red onion (or substitute with green onions)
- 1 teaspoon lemon zest
- 1/4 cup diced fresh herbs (such as dill or parsley)
Protein
- 1 cup cooked chicken breast, shredded or diced (can swap with canned chickpeas for vegetarian)
Dressing & Flavorings
- 2 cloves garlic, minced
- 1 cup low-fat Greek yogurt (substitute with non-dairy yogurt for vegan)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (or avocado oil)
- Salt & pepper, to taste
Instructions
- Slice Vegetables: Begin by finely slicing the cucumber and red onion to ensure they’re easy to mix and eat.
- Prepare Protein: Dice or shred the cooked chicken breast into bite-sized pieces for easy incorporation into the salad.
- Minced Garlic: Finely mince the fresh garlic cloves to release their flavor without overpowering the dish.
- Combine Ingredients: In a large bowl, add the cucumber, red onion, chicken, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper.
- Add Lemon Zest: Sprinkle in the lemon zest to give the salad a bright, fresh aroma and enhanced citrus flavor.
- Mix Thoroughly: Cover the bowl and shake vigorously or stir well with a spoon until all ingredients are fully combined and evenly coated with the dressing.
- Chill & Serve: Enjoy the salad immediately chilled or cover and store it in the refrigerator for later consumption to allow flavors to meld.
Notes
- For a vegetarian version, substitute cooked chicken breast with canned chickpeas.
- Use non-dairy yogurt to make this salad vegan-friendly.
- Adjust salt and pepper according to taste.
- Fresh lemon juice and zest provide the best flavor impact.
- The salad can be stored in the fridge for up to 2 days for optimal freshness.
