Description

This High Protein Cucumber Salad is a refreshing and nutritious meal boost, combining crisp cucumbers, tender cooked chicken breast, and a creamy dressing made with low-fat Greek yogurt and fresh lemon. Perfect for a light lunch or a healthy side, this salad offers a delightful balance of flavors and textures with a hint of garlic, fresh herbs, and bright lemon zest.

Ingredients

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Salad Ingredients

2 cups sliced English cucumber
1 medium red onion (or substitute with green onions)
1 cup cooked chicken breast, shredded or diced (can swap with canned chickpeas for vegetarian option)
2 cloves garlic, minced
1/4 cup diced fresh herbs (such as dill or parsley)

Dressing Ingredients

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 as alternative)
1 teaspoon lemon zest
Salt and pepper, to taste

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Instructions

Prepare Vegetables: Begin by finely slicing the cucumber and red onion to ensure crisp bites and even flavor distribution.
Prepare Protein: Dice or shred the cooked chicken breast into bite-sized pieces for easy eating and mixing.
Minimize Garlic: Finely mince fresh garlic cloves to enhance the salad’s flavor without overpowering it.
Mix Dressing and Ingredients: In a large bowl, combine the cucumber, red onion, chicken, Greek yogurt, minced garlic, olive oil, fresh lemon juice, salt, and pepper. Stir to combine thoroughly.
Add Lemon Zest and Herbs: Incorporate lemon zest and diced fresh herbs into the mixture to boost brightness and freshness.
Combine Well: Cover the bowl and shake vigorously or stir well until all ingredients are evenly mixed and coated in the dressing.
Chill and Serve: Enjoy your high-protein cucumber salad immediately chilled or store it in the refrigerator for later consumption, allowing flavors to meld.

Notes

For a vegetarian version, replace the cooked chicken breast with canned chickpeas.
Use non-dairy yogurt alternatives to make the salad vegan-friendly.
Opt for fresh lemon juice and lemon zest for the best flavor impact.
English cucumbers are preferred for their thin skin and fewer seeds, contributing to a better texture.
Store leftovers in an airtight container in the fridge for up to 2 days for optimal freshness.