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High-Protein Cucumber Salad

A refreshing, creamy, and high-protein meal prep salad featuring crisp cucumbers, red onion, diced chicken breast, and a tangy Greek yogurt dill dressing.
Print Recipe
Prep Time 15 minutes
Resting Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers sliced thick
  • 2 cups cooked chicken breast diced
  • 0.5 cup red onion thinly sliced
  • 0.5 tsp sea salt for sweating cucumbers
Creamy Dill Dressing
  • 0.75 cup plain Greek yogurt unsweetened
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper freshly cracked
  • 1 tbsp extra virgin olive oil optional

Equipment

  • Large Mixing Bowl
  • Colander
  • Cutting Board
  • Chef's Knife

Method
 

  1. Slice the cucumbers into 1/4 inch thick rounds. Place them in a colander, sprinkle with the sweating salt, toss, and let sit for 15 minutes to draw out excess moisture.
  2. Pat the cucumbers completely dry with a paper towel or clean kitchen towel.
  3. In a large mixing bowl, whisk together the Greek yogurt, fresh dill, lemon juice, garlic powder, onion powder, remaining salt, black pepper, and optional olive oil until smooth.
  4. Add the dried cucumber slices, diced cooked chicken breast, and sliced red onion into the bowl with the dressing.
  5. Gently toss everything together until the chicken and vegetables are heavily coated in the creamy dressing.
  6. Refrigerate for at least 30 minutes before serving to let flavors meld. Serve cold.

Notes

Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Do not freeze.