Cucumber Dill Chicken Salad

5 from 9 votes

I love packing this fresh and clean Cucumber Dill Chicken Salad for lunch. It's full of delicious flavors and crunchy texture. Roll it into a wrap, sandwich it between your favorite bread, or enjoy with some crackers or potato chips!

Prep Time15

Total Time15

Course: dinner, lunch, meal prep

Cuisine: American

Servings:

Calories: 114kcal

Author: Courtney Paige

Equipment

Cutting Board
Knife
Measuring cups and spoons
Mixing Bowl
Mixing spoon
skillet or baking pan depending on your cooking method
Meat Thermometer

Ingredients

2 chicken breasts ~3 cups shredded
5.3 oz plain non-fat Greek yogurt 1 serving size container
¼ cup light mayo
1 tsp dijon mustard
½ of a lemon juiced
4-6 stalks fresh dill
1 tsp sriracha
1 tablespoon pickle juice
¼ cup red onion
2 pickles
½ english cucumber ~½ cup
¼ of an avocado
½ cup celery diced
2 tablespoons low sugar dried cranberries

Instructions

Start off by preparing your ingredients. Dice the red onion, cucumber, avocado, and celery. Remove fresh dill leaves from their stalks and chop finely. Prepare chicken if needed.
In a mixing bowl, add Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, sriracha, and pickle juice. Whisk everything together.
Add your diced produce into the mixture. Fold together.
Then, stir in cooked and shredded chicken and dried cranberries. Mix well.
Top with salt and pepper and serve on a bed of greens, fresh rolls, or with crackers.

Notes

Store your chicken salad in an airtight container in the refrigerator for up to 5 days. Store separate from your bread, pita, wrap, etc. that you choose to serve it on so it doesn't get soggy.

You can cook your own (check out this BEST Grilled Chicken recipe) or you can buy pre-shredded chicken breasts, use rotisserie chicken, or even canned chicken will do. There is plenty of flavor in this recipe that the chicken does not have to be the star of the show.

Nutrition