High Protein Chicken and Cucumber Salad

Ingredients

• 4 Persian cucumbers (thinly sliced (3-4 can be used))
• 3 cup cooked chicken (finely chopped; can be rotisserie chicken or leftovers)
• 0.5 large red onion (finely chopped and soaked in water)
• 4 tbsp fresh dill (finely chopped)
• 0.5 large avocado (cubed; you can use a whole one if desired)
• 0.5 cup Greek yogurt (for the dressing)
• 3 tbsp mayonnaise (for the dressing (2-3 tablespoons))
• 1 tbsp mustard (for the dressing)
• 1 large lemon (zest and juice)
• 1 tbsp olive oil (for the dressing)
• 2 tbsp extra fresh dill (finely chopped for the dressing)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Thinly slice the Persian cucumbers and place them in a large bowl or serving platter.

2. 2

   Finely chop the cooked chicken (leftovers or rotisserie) and add it to the bowl with the cucumbers.

3. 3

   Finely chop the half red onion and soak it in a bowl of water for about 5 minutes to mellow its flavor and strong odor.

4. 4

   Finely chop a handful of fresh dill (approximately 4 tablespoons).

5. 5

   Drain the red onion well and add it to the bowl along with the chopped dill.

6. 6

   Cube half a large avocado and incorporate it into the mixture.

7. 7

   In a separate container, prepare the dressing by mixing the Greek yogurt, mayonnaise, mustard, lemon zest and juice, olive oil, the 2 additional tablespoons of chopped dill, salt, and pepper.

8. 8

   Pour the dressing over the salad and toss well until all ingredients are fully combined.

9. 9

   Serve the salad on its own or over lettuce leaves or bell pepper halves for a low-carb option.

Notes

Soaking the red onion in water is an excellent trick to reduce strong onion breath. You can adjust the amount of mayonnaise and avocado according to your personal preference.

Nutrition per serving

• high protein
• low carb
• keto
• mediterranean
• salad
• main dish
• healthy lunch