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–+ servings
Cucumber Dill Chicken Salad

Delicious Cucumber Dill Chicken Salad for a Refreshing Lunch

A refreshing Cucumber Dill Chicken Salad, perfect for a light lunch, low-carb and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless Skinless Chicken Breast
  • 1 piece English Cucumber
  • 3 stems Green Onions
  • 1 bunch Fresh Dill
For the Dressing
  • 1/2 cup Keto Mayonnaise or Greek yogurt
  • 1 tablespoon Mustard
  • 1 piece Lemon zest and juice
  • 1 teaspoon Pink Salt
  • 1/2 teaspoon Cracked Black Pepper

Equipment

  • Pot
  • mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Cook the boneless skinless chicken breast in gently boiling water for 12-15 minutes until fully cooked. Let cool before chopping.
  2. In a large bowl, combine chopped chicken, diced cucumber, and chopped green onions. Toss gently.
  3. In a separate bowl, whisk together mayo, mustard, lemon zest, and juice.
  4. Pour the dressing over the chicken and vegetable mixture. Season with pink salt and black pepper.
  5. Fold in the chopped fresh dill. Let sit for 10 minutes to meld flavors.
  6. Serve immediately or store in an airtight container in the fridge.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 8gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For optimal flavor, chill in the refrigerator for a few hours before serving. Best enjoyed cold.

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