Ingredients
For the Salad
- 1 lb chicken breast, seasoned, cooked, and shredded
- 2 large cucumbers, chopped
- 1 cup corn
- ½ red onion, julienned
- Salt and black pepper, to taste
- 2–3 tablespoons chopped fresh dill, optional
For the Creamy Dressing
- 1 cup nonfat Greek yogurt
- 3 tablespoons light mayonnaise
- 2 tablespoons yellow mustard
- 2 garlic cloves, minced
- Juice of 1 lemon
- 2 teaspoons honey
- Salt, to taste
- Water, as needed to thin
Instructions
- Season and cook the chicken breast until fully cooked, then let it cool slightly and shred it.
- Add the shredded chicken, cucumbers, corn, red onion, and dill to a large mixing bowl.
- In a separate bowl, whisk together the Greek yogurt, light mayonnaise, yellow mustard, garlic, lemon juice, honey, and salt.
- Add a small splash of water if the dressing is too thick, whisking until it reaches a creamy, pourable consistency.
- Pour the dressing over the chicken and vegetables and toss gently until everything is evenly coated.
- Taste and adjust with additional salt, pepper, lemon juice, or dill if needed.
- Chill briefly before serving, or serve right away with pita, crackers, lettuce cups, or toasted bread.
Notes
Â
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
