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High-Protein Lemony Dill Cucumber Chicken Salad
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High-Protein Lemony Dill Cucumber Chicken Salad

20 minServes 3Nutri-Score B€€
from @ketorecipes5 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • Persian cucumbers (thinly sliced)Produce4 pieces
  • cooked chicken (finely diced (leftover or rotisserie))Other400 g
  • red onion (finely diced, soaked in water and drained)Produce0.5 pieces
  • fresh dill (finely chopped)Produce20 g
  • avocado (cubed)Produce0.5 pieces
  • Greek yogurtDairy120 ml
  • mayonnaisePantry38 ml
  • mustardPantry15 ml
  • lemon (zest and juice)Produce1 piece
  • olive oilPantry15 ml
  • saltSpices3 g
  • black pepperSpices1 g

per serving

Nutrition

482kcal

Carbs
12 g
Proteins
47 g
Fat
27 g

step by step

Method

  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.
    Step 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.
    Step 2

  3. Add the avocado

    • Cube half a large avocado (use the whole one if you prefer).
    • Add the avocado cubes to the bowl.
    Step 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.
    Step 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.
    Step 5
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