Tender chicken and crisp cucumbers tossed in creamy dill yogurt dressing. Light, protein-rich, and perfect for summer.
# What's Needed:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups cucumber, thinly sliced
03 - 1/4 cup red onion, finely sliced
→ Dressing
04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and black pepper to taste
→ Garnish
11 - Extra fresh dill
12 - Sliced green onions
# How To Make It:
01 - In a large mixing bowl, combine the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Add the cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until all components are evenly coated with the dressing.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed to achieve desired flavor balance.
04 - Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld and develop complexity.
05 - Transfer the salad to serving plates or bowls and garnish with extra fresh dill and sliced green onions. Serve chilled.
