Skip to content
Menu
High-Protein Lemony Dill Cucumber Chicken Salad
Hauptgericht

High-Protein Lemony Dill Cucumber Chicken Salad

20 Min.Für 3Nutri-Score B€€
von @ketorecipes5 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

3 Personen
  • Persian cucumbers (thinly sliced)Obst & Gemüse4 Stücke
  • cooked chicken (finely diced (leftover or rotisserie))Andere400 g
  • red onion (finely diced, soaked in water and drained)Obst & Gemüse0,5 Stücke
  • fresh dill (finely chopped)Obst & Gemüse20 g
  • avocado (cubed)Obst & Gemüse0,5 Stücke
  • Greek yogurtMilchprodukte120 ml
  • mayonnaiseVorräte38 ml
  • mustardVorräte15 ml
  • lemon (zest and juice)Obst & Gemüse1 Stück
  • olive oilVorräte15 ml
  • saltGewürze3 g
  • black pepperGewürze1 g

pro Portion

Nährwerte

482kcal

Kohlenhydrate
12 g
Eiweiß
47 g
Fett
27 g

Schritt für Schritt

Zubereitung

  1. Prepare the cucumbers and chicken

    • Thinly slice the Persian cucumbers and add them to a large bowl or serving dish.
    • Finely dice the cooked (leftover or rotisserie) chicken and add it to the bowl.
    Schritt 1

  2. Add onion and dill

    • Finely dice half a large red onion.
    • Soak the diced onion in water for about 5 minutes to remove some of the excess smell, then drain it.
    • Finely chop a handful of fresh dill (about 4 tbsp) and add it to the bowl with the drained onion.
    Schritt 2

  3. Add the avocado

    • Cube half a large avocado (use the whole one if you prefer).
    • Add the avocado cubes to the bowl.
    Schritt 3

  4. Make the lemony dill dressing

    • In a small bowl, mix together the Greek yogurt, mayo and mustard.
    • Add the zest and juice of one large lemon.
    • Stir in the olive oil and 2 tbsp finely chopped fresh dill.
    • Season with salt and pepper and mix until smooth.
    Schritt 4

  5. Toss and serve

    • Pour the dressing over the salad and toss everything well to combine.
    • Enjoy on its own, or scooped over lettuce or bell peppers for a low-carb option.
    Schritt 5
Mezze holen