Plato principal
High-Protein Lemony Dill Cucumber Chicken Salad
20 minPara 3Nutri-Score B€€
B
20 min
20 minHigh-Protein Lemony Dill Cucumber Chicken Salad
receta de
Shredhappens
@ketorecipes
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
Persian cucumbers (thinly sliced)Frutas y verduras4 piezas
cooked chicken (finely diced (leftover or rotisserie))Otro400 g
red onion (finely diced, soaked in water and drained)Frutas y verduras0,5 piezas- fresh dill (finely chopped)Frutas y verduras20 g
avocado (cubed)Frutas y verduras0,5 piezas
Greek yogurtLácteos120 ml
mayonnaiseDespensa38 ml
mustardDespensa15 ml
lemon (zest and juice)Frutas y verduras1 pieza
olive oilDespensa15 ml
saltEspecias3 g
black pepperEspecias1 g
por ración
Nutrición
482kcal
- Carbohidratos
- 12 g
- Proteínas
- 47 g
- Grasas
- 27 g
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Add the avocado
- Cube half a large avocado (use the whole one if you prefer).
- Add the avocado cubes to the bowl.
- Paso 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.
- Paso 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.
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