Creamy Chicken Cucumber Salad
Ingredients
- 3 cups cooked chicken, shredded or cubed (rotisserie works best)
- 1 large English cucumber, cut into bite-size chunks
- 3 green onions, thinly sliced
- ½ cup mayonnaise (avocado oil-based preferred)
- 2 tbsp sour cream or full-fat Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp dried dill or 1 tbsp fresh dill, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp cracked black pepper, plus more for topping
- ½ tsp salt (or to taste)
- Optional: ¼ cup chopped celery for extra crunch
Step-by-Step Instructions
1. Prep the cucumber (for crunch):
If your cucumber is watery, sprinkle lightly with salt and let sit for 10 minutes on a paper towel. Pat dry well to prevent sogginess.
2. Make the dressing:
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, dill, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
3. Combine ingredients:
Add the chicken, cucumber, green onions (and celery if using) into the bowl. Gently fold everything together until evenly coated.
4. Chill:
Cover and refrigerate for about 20 minutes if possible to let the flavors blend.
5. Serve:
Stir once more, top with extra cracked black pepper, and serve chilled.
Pro Tips
- Use English cucumbers to avoid excess water
- Add feta cheese or avocado for extra flavor
- Mix in 2 chopped hard-boiled eggs for more protein
- Great for meal prep (lasts up to 3 days in the fridge)
- Serve in lettuce cups, tomatoes, or low-carb wraps
Macros (per serving, approx.)
- Net carbs: ~2g
- Fat: ~28g
- Protein: ~25g