Description
Cucumber Chicken Salad is a refreshing dish combining tender chicken, crisp vegetables, and a creamy dressing.
Ingredients
Scale
- ¾ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken breast (shredded or cubed)
- 1 whole large cucumber (diced)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
Instructions
- Make the dressing. In a small bowl, mix mayonnaise, white wine vinegar, garlic, salt, and black pepper until it’s smooth.
- Combine the ingredients. Add the cooked chicken to a large mixing bowl and pour the dressing over it. Then, gently fold the diced cucumber, red bell pepper, and red onion until evenly coated.
- Chill. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to combine.
- Garnish and serve. If you like, you can add some fresh herbs like parsley or dill, or put a lemon wedge on the side. It’s good with a croissant, on top of lettuce, or just by itself.
Notes
- For a lighter option, use Greek yogurt in place of mayonnaise.
- This salad can be made a day ahead of time.
- Feel free to add other vegetables like celery or carrots for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg