Creamy Cucumber Chicken Salad

# Ingredient List:

→ 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 completely smooth and well incorporated.

02 - Add the cooked chicken, sliced cucumber, and red onion to the prepared dressing. Toss gently until all ingredients are evenly coated with the creamy mixture.

03 - Sample the salad and adjust seasoning with additional salt, freshly ground black pepper, or lemon juice according to your preference.

04 - Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld together. This step is recommended but optional if serving immediately.

05 - Serve chilled, garnished with additional fresh dill and sliced green onions if desired.

# Expert Tips:

01 -

The cool crispness hits differently on days when cooking feels impossible
Protein that actually keeps you full without the heavy post-meal slump

02 -

The salad gets watery if you let it sit for more than a day so eat it within twenty four hours
Cucumbers release water as they sit in salted dressings so pat them dry before tossing if you are making this ahead

03 -

Grating the cucumber and squeezing out the excess water gives you an incredibly creamy texture if you do not mind the extra step
Letting the chicken marinate in just the dressing for an hour before adding the vegetables makes it taste like it came from a deli counter