Skip to content
Menu
Creamy Chicken Cucumber Salad
Main

Creamy Chicken Cucumber Salad

20 minServes 2Nutri-Score B€€
from @ice.karimcooks10 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (seasoned with daily blend, seared and shredded)Meat450 g
  • cucumber (large, diced)Produce2 pieces
  • corn (canned or cooked kernels)Produce165 g
  • red onion (julienned)Produce0.5 pieces
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • dill (chopped, optional)Produce8 g
  • non-fat Greek yogurt (plain)Dairy240 ml
  • light mayonnaisePantry45 ml
  • yellow mustardPantry30 ml
  • garlic (minced cloves)Produce2 pieces
  • lemon juice (juice of 1 lemon)Produce30 ml
  • honeyPantry10 g
  • MSG (optional)Spices1 g
  • water (if dressing is too thick)Beverages30 ml
  • tostada (homemade, for serving)Bakery2 pieces

per serving

Nutrition

530kcal

Carbs
32 g
Proteins
84 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Tongs

step by step

Method

  1. Sear and shred the chicken

    • Season the chicken breast with the daily blend.
    • Sear it in a hot pan until perfectly cooked through.
    • Shred the chicken with tongs or two forks.
    Step 1

  2. Prep the vegetables

    • Dice the cucumbers.
    • Julienne the red onion.
    • Add the corn kernels.
    Step 2

  3. Make the creamy dressing

    • In a bowl, combine the non-fat Greek yogurt, light mayo, mustard and minced garlic.
    • Add salt and pepper to taste, the lemon juice and a drizzle of honey.
    • Add a touch of MSG if using.
    • Whisk until smooth and add a splash of water if too thick.
    Step 3

  4. Assemble and serve

    • Combine the cucumber, red onion, corn and shredded chicken in a bowl.
    • Pour the creamy dressing over and toss well.
    • Fold in the chopped dill if using.
    • Serve on a homemade tostada.
    Step 4
Get Mezze