Name: High Protein Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 medium cucumber, finely sliced; ½ small red onion, diced; 150g cooked chicken breast, diced or shredded; 160g low fat Greek yogurt; 1 clove garlic, minced or fresh; ½ squeeze of lemon or 1 tsp lemon juice; 6ml olive oil; Salt & pepper to taste; Optional: lemon zest

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Introduction

This high protein cucumber salad is a fresh and satisfying dish that comes together in just 10 minutes. Combining crisp cucumber, tender chicken, and creamy Greek yogurt, it’s perfect for a quick lunch or light dinner.

A clear square glass container holds a fresh salad with three visible layers: large light green cucumber slices with dark green edges on top, small chunks of pale white chicken pieces underneath, and small bits of red onion and green herbs mixed throughout. The salad is covered in a creamy white dressing with herbs that add specks of green. A silver fork is stuck into the salad near the top right, with a woman's hand holding it. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cucumber, finely sliced
½ small red onion, diced
160g low fat Greek yogurt
1 clove garlic, minced or fresh
½ squeeze of lemon or 1 tsp lemon juice
6ml olive oil
Salt & pepper to taste
150g cooked chicken breast
Optional: lemon zest

Instructions

Step 1: Slice the cucumber and red onion. Dice or shred the cooked chicken breast. Mince the garlic.
Step 2: In a 750ml bowl, combine the cucumber, red onion, chicken, Greek yogurt, garlic, olive oil, lemon juice, salt, and pepper.
Step 3: Add lemon zest if you want an extra burst of brightness.
Step 4: Cover the bowl and shake vigorously, or mix thoroughly with a spoon until all ingredients are evenly coated.
Step 5: Serve chilled immediately or store covered in the fridge for later use.

Tips & Variations

For more crunch, add chopped walnuts or toasted seeds.
Swap chicken for cooked turkey or tofu for a different protein boost.
If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce.

Storage

Store the salad in an airtight container in the fridge for up to 2 days. It’s best enjoyed chilled and fresh; if stored, give it a quick stir before serving to redistribute the dressing.

How to Serve

A clear square glass container with blue clips on the sides holds a creamy salad. Inside, there are two main layers mixed together: pale pink chunks of cooked chicken and round slices of green cucumber with darker skins. The creamy dressing coats all pieces with a white, slightly thick texture speckled with small green herbs. The container sits on a white marbled surface, and the overall look is fresh and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of cooked chicken breast?

Yes, canned chicken can be a convenient substitute. Just be sure to drain it well to avoid excess moisture in the salad.

Is it possible to make this salad vegan?

To make a vegan version, replace the Greek yogurt with a plant-based yogurt and use a suitable protein like chickpeas or marinated tofu instead of chicken.