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Recipe from Simpler Savory

The recipe

Low Carb Chicken Cucumber Salad

Prep
15 min
Cook
0 min
Total
15 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
290

2× the original author values. Recipe yield: 4 servings.

calories
580

3× the original author values. Recipe yield: 4 servings.

calories
870
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 cups cooked chicken — shredded or cubed; rotisserie, roasted, or poached
  • 2 English cucumbers — halved lengthwise and sliced into half-moons (about 4 cups)
  • 1/3 cup red onion — thinly sliced; or use shallot
  • 2 tbsp fresh dill — chopped
  • 2 tbsp fresh parsley — chopped
  • 1 tbsp chives — finely sliced
  • 1/3 cup Greek yogurt — plain, full-fat or 2%
  • 3 tbsp mayonnaise
  • 2 tbsp lemon juice — freshly squeezed; or 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 clove garlic — finely grated; or 1/4 tsp garlic powder
  • 3/4 tsp kosher salt — plus more to taste
  • 1/2 tsp black pepper — freshly ground
  • 1/4 tsp smoked paprika — or a pinch celery seed
  • 1/2 avocado — diced
  • 1/2 cup radishes — thinly sliced
  • 1/2 cup celery — diced small
  • 1 cup cherry tomatoes — halved; if not strict low carb

Instructions

  1. In a large mixing bowl, whisk Greek yogurt and mayonnaise until smooth and glossy.
  2. Whisk in lemon juice, olive oil, grated garlic, kosher salt, black pepper, and smoked paprika (or celery seed) until combined. Taste and adjust salt or acid.
  3. Halve cucumbers lengthwise, slice into half-moons, and pat dry if watery to keep the salad crisp.
  4. Add cucumbers and sliced red onion to the bowl and toss to lightly coat in the seasoned dressing.
  5. Add the shredded or cubed chicken, then fold gently so everything is coated but not soupy.
  6. Sprinkle in dill, parsley, and chives; toss gently to distribute the herbs evenly.
  7. Refrigerate the salad for 10 minutes to let flavors meld and the dressing set.
  8. Remove from the fridge, toss, and adjust with a pinch more salt, pepper, or a dusting of smoked paprika to taste.
  9. For extra texture or creaminess, fold in diced avocado, sliced radishes, or celery. Add tomatoes only if not strict low carb.
  10. Serve chilled or at cool room temperature over greens or in lettuce cups. Enjoy immediately.

Notes

Store in an airtight container in the fridge up to 2 days. Cucumbers soften by day two; for best texture keep cucumbers and dressing separate for make-ahead and combine just before serving. If liquid gathers after chilling, stir and add a spoon of yogurt or mayo to bring back body.

Source: https://simplersavory.com/low-carb-chicken-cucumber-salad/