Description
Light and refreshing chicken salad made with Greek yogurt, fresh cucumber, and aromatic dill for a healthier twist on the classic.
Ingredients
Scale
- 3 cups rotisserie chicken, skin removed and shredded
- 1 cup plain Greek yogurt (full-fat recommended)
- 1 large English cucumber, diced (about 1½ cups)
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ medium red onion, finely diced
- 2 celery stalks, diced
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup toasted pine nuts (optional)
Instructions
- 1. Remove rotisserie chicken from bones and shred into bite-sized pieces, discarding skin. Place in large mixing bowl.
- 2. In separate bowl, whisk together Greek yogurt, lemon juice, olive oil, and Dijon mustard until smooth.
- 3. Add garlic powder, salt, and black pepper to yogurt mixture, whisking until evenly distributed.
- 4. Dice cucumber into ¼-inch pieces and pat dry with paper towels.
- 5. Finely chop fresh dill, removing thick stems.
- 6. Dice red onion and celery into small pieces similar in size to cucumber.
- 7. Add prepared vegetables and fresh dill to bowl with shredded chicken.
- 8. Pour yogurt dressing over chicken and vegetable mixture.
- 9. Gently fold all ingredients together until evenly coated with dressing.
- 10. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 11. If using pine nuts, toast in dry skillet over medium heat for 2-3 minutes until golden, then fold into salad.
- 12. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store covered in refrigerator for up to 4 days. Best served cold. Pat cucumber dry to prevent watery texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g