Fresh Cucumber Chicken Salad

$- 2 cups cooked chicken breast, shredded - 1 large cucumber, thinly sliced - 1 cup cherry tomatoes, halved - 1/2 cup red onion, thinly sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup fresh parsley, chopped This salad starts with cooked chicken breast. You can use leftover chicken or rotisserie chicken. Next, grab a large cucumber. Thin slices add crunch and freshness. Cherry tomatoes bring a sweet pop. Halve them for easy bites. Red onion adds a mild bite. Lastly, fresh herbs like cilantro and parsley brighten the dish. - 1/3 cup Greek yogurt - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon honey - Salt and pepper to taste Now, let’s make the dressing. Greek yogurt adds creaminess and protein. Lemon juice gives a tangy kick. A bit of olive oil adds richness. Honey balances everything with sweetness. Don’t forget salt and pepper to taste. This dressing ties all the flavors together. - About 250 calories per serving - Gluten-free and low-carb Each serving has about 250 calories. This makes it a great choice for a light meal. Plus, it is gluten-free and low in carbs. This salad is perfect for those with dietary restrictions. Enjoy this fresh cucumber chicken salad guilt-free! For the full recipe, check out the details above. - Preparing the chicken: Start with cooked chicken breast. Shred it into small pieces. This step helps mix the flavors well. You can use leftover rotisserie chicken for quick prep. Make sure the chicken is at room temperature. This keeps the salad fresh. - Slicing vegetables: Next, take a large cucumber. Cut it into thin slices. This adds a nice crunch. Halve the cherry tomatoes and slice the red onion thinly. Each vegetable adds color and texture to the salad. Fresh herbs like cilantro and parsley should be chopped finely. They bring great flavor. - Combining ingredients for dressing: In a small bowl, mix Greek yogurt, lemon juice, olive oil, honey, salt, and pepper. Use a whisk to blend everything smoothly. This dressing is creamy and tangy. It binds all the ingredients together. - Achieving the right consistency: The dressing should be thick but pourable. If it’s too thick, add a bit more lemon juice. Taste the dressing and adjust salt or honey if needed. This ensures the flavor is perfect. - Tossing everything together: In a large mixing bowl, combine the chicken, cucumber, cherry tomatoes, and red onion. Pour the dressing over the top. Add the chopped cilantro and parsley. Gently toss everything together. Make sure each piece is coated well. - Adjusting flavor profiles: After mixing, taste the salad. If it needs more zest, add more lemon juice. If it’s too tangy, a pinch of sugar can balance it out. Chill the salad in the fridge for about 15 minutes. This helps the flavors meld. Serve cool for the best taste. For the full recipe, check out the earlier sections. Choosing the best cucumbers is key. Look for firm, smooth skin. They should feel heavy for their size. Avoid cucumbers with soft spots or wrinkles. These signs mean they may not be fresh. For cherry tomatoes, pick ones that are bright and plump. They should smell sweet and fragrant. Avoid any that are split or too soft. Ripe tomatoes add color and flavor to your salad. Presentation can make your salad shine. Serve it in a large bowl for a family-style meal. You can also plate individual servings for guests. Garnish with extra herbs for a pop of color. Pair this salad with whole-grain bread or pita chips. You could also serve it with a light soup. These sides complement the fresh flavors without overwhelming them. To boost flavor, try adding spices like cumin or paprika. They add warmth to the dish. Fresh herbs like dill or mint can also enhance the taste. They bring a bright note that works well with chicken. For added crunch, think about tossing in some nuts. Sliced almonds or walnuts can add a nice texture. You can also use sunflower seeds for a nut-free option. They make your salad more satisfying and fun to eat. For the complete recipe, check out the Full Recipe. {{image_2}} You can switch up the protein in your salad. Grilled shrimp makes a tasty choice. It brings a nice, smoky flavor. You can also use tofu for a plant-based option. Just marinate it well and grill until golden. Roasted chicken is another great substitute. It adds a different depth to the dish. Choosing the right dressing can change everything. A creamy dressing, like ranch or blue cheese, adds richness. For a lighter option, try a vinaigrette with vinegar and oil. You can also make a dairy-free dressing using tahini or avocado. Both options keep the salad fresh and tasty. Mix in seasonal fruits for a fun twist. In summer, try adding diced peaches or strawberries. These fruits add sweetness and color. In the fall, consider roasted squash or apples. They bring warmth and earthiness to the dish. You can also change the vegetables by adding bell peppers or radishes for a crunch. Store your cucumber chicken salad in airtight containers. This keeps it fresh and safe. Use glass or good-quality plastic containers. Leftovers stay good for about three days in the fridge. Always check for signs of spoilage before eating. You can freeze this salad, but it’s not best for texture. The cucumbers can become mushy. If you decide to freeze it, pack it in a freezer-safe bag. To thaw, place it in the fridge overnight. Once thawed, eat it right away for the best taste. Keep the chicken and veggies separate until ready to eat. This helps maintain crispness. You can mix the dressing in a jar and store it on the side. Combine everything just before serving. This way, each bite stays fresh and crunchy. You can store fresh cucumber chicken salad in the fridge for up to three days. Make sure to keep it in an airtight container. This salad tastes best when fresh, but it still holds up well for a short time. Yes, you can make this salad in advance! I suggest prepping the chicken and chopping the veggies a day before. Just keep the dressing separate until you're ready to serve. This will help keep everything crisp and fresh. Fresh cucumber chicken salad pairs well with many side dishes. Here are a few ideas: - Quinoa or rice for a hearty option - A simple green salad for extra veggies - Whole grain bread or wraps for a filling meal These sides will enhance your meal and bring balance to the flavors. For the full recipe, check it out [here](#). This salad includes chicken, fresh veggies, and a tasty dressing. You learned about key ingredients, their nutritional benefits, and how to prepare them. We discussed tips for selecting the best produce and ways to add flavor. I also shared how to store leftovers and some ways to switch things up. In the end, making this salad is easy and fun. You can enjoy it fresh or as meal prep. No matter the version you choose, it’ll be a hit at any meal!$

Looking for a refreshing and healthy meal? Try this Crispy Cucumber & Herb Chicken Salad! Packed with shredded chicken, crunchy cucumbers, and vibrant cherry tomatoes, it's perfect for a light lunch or dinner. With a zesty Greek yogurt dressing, it’s as delicious as it is nutritious. Click through to explore this easy recipe and discover how to whip up a delightful salad in just 30 minutes. Your taste buds will thank you!

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Ingredients

2 cups cooked chicken breast, shredded

1 large cucumber, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

1/3 cup Greek yogurt

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon honey

Salt and pepper to taste

Instructions

In a large mixing bowl, combine the shredded chicken, cucumber slices, cherry tomatoes, and red onion.

In a separate small bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey, salt, and pepper until smooth to create the dressing.

Pour the dressing over the chicken and vegetable mixture.

Add the chopped cilantro and parsley to the bowl.

Gently toss all ingredients together until the chicken and vegetables are well coated in the dressing.

Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Chill in the refrigerator for about 15 minutes to allow the flavors to meld.

Serve cool, straight from the bowl or on a bed of mixed greens for added freshness.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4