Plat
High-Protein Lemony Dill Cucumber Chicken Salad
20 minPour 3Nutri-Score B€€
B
20 min
20 minHigh-Protein Lemony Dill Cucumber Chicken Salad
ce qu’il vous faut
Ingrédients
Persian cucumbers (thinly sliced)Fruits et légumes4 morceaux
cooked chicken (finely diced (leftover or rotisserie))Autres400 g
red onion (finely diced, soaked in water and drained)Fruits et légumes0,5 morceaux- fresh dill (finely chopped)Fruits et légumes20 g
avocado (cubed)Fruits et légumes0,5 morceaux
Greek yogurtProduits laitiers120 ml
mayonnaiseÉpicerie38 ml
mustardÉpicerie15 ml
lemon (zest and juice)Fruits et légumes1 morceau
olive oilÉpicerie15 ml
saltÉpices3 g
black pepperÉpices1 g
par portion
Nutrition
482kcal
- Glucides
- 12 g
- Protéines
- 47 g
- Lipides
- 27 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Add the avocado
- Cube half a large avocado (use the whole one if you prefer).
- Add the avocado cubes to the bowl.
- Étape 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.
- Étape 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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