High-Protein Cucumber-Chicken Salad is a light lunch. It contains cucumber, chicken, red onion, cottage cheese, cider vinegar, dill, & seasonings. Cucumber, dill, and red onion will add fresh flavors and healthy nutrients to this salad. You can’t have this salad if you have a dairy allergy, as it contains cottage cheese. You can easily store this salad; it’s good to prepare in advance. This salad is prepared in 15 minutes, good for a quick lunch. Serve this High-Protein Cucumber-Chicken Salad with mixed green salad, whole-grain crackers, and grilled vegetables.
STATS:
- No of Calories: 230 kcal
- Required Prep Duration: Fifteen minutes
- Required Cooking Duration: Nil
- Overall Duration: Fifteen minutes
- Servings: 4
- Cuisine: American
- Serving Size: 1 & ¼ cups
- Course: Lunch
- Diet: High-Protein
EQUIPMENT:
- Cutting board
- Large mixing bowl
- Knife
- Mixing spoon
INGREDIENTS:
- 1 large English cucumber
- ¼ tsp. black pepper
- 2 cups cooked chicken
- ¼ tsp. salt
- â…“ cup red onion
- 2 tsp. fresh dill
- ¾ cup cottage cheese (low-fat)
- 3 tbsp. cider vinegar
INGREDIENT NOTES:
ENGLISH CUCUMBER:
- English cucumber is the main ingredient of this salad. We have to use fresh cucumber to offer crisp texture & slight flavor.  We don’t have to peel it, as it provides a refreshing crunch and light taste.
COOKED CHICKEN:
- Cooked chicken offers protein in salad & makes the dish satisfying. We have to utilize the rotisserie chicken to save time.
RED ONION:
- Red onion offers a slightly sharp flavor & additional crunch in salad. Soak the chopped onion in cold water, then add it to the salad for a mild taste.
LOW-FAT COTTAGE CHEESE:
- This cottage cheese creates the creamy dressing of the salad. It also boosts the protein and keeps the salad light. Use the small-curd cottage cheese as it mixes more smoothly, but you can also utilize low-fat cottage cheese.
CIDER VINEGAR:
- Cider vinegar offers a light, tangy flavor that will stabilize the creamy cottage cheese. It also enhances the taste of salad. Utilize fresh lemon juice instead.
SEASONINGS:
- Add salt, dill, & black pepper to season the salad. They will provide a savory, herby taste & aroma along with a light spice. Salt will enrich the taste of the salad.
INSTRUCTIONS:
- Dice the cucumber and cooked chicken.
- Put the red onions, cucumber, and chicken in the big mixing vessel.
- Include the cottage cheese, black pepper, cider vinegar, fresh dill, and salt in it.
- Mix all the items and put them in the fridge for twenty to thirty minutes, then serve.
- Serve immediately or refrigerate for 20–30 minutes before serving for the best flavor.
SERVING SUGGESTIONS:
LIGHT SIDES:
- Mixed Green Salad
- Lettuce Wraps
- Cucumber Slices
HIGH-PROTEIN SIDES:
- Boiled Eggs
- Edamame
- Roasted Chickpeas
LOW-CARB OPTIONS:
- Avocado Slices
- Celery Sticks
- Bell Pepper Strips
BREAD OPTIONS:
- Whole-Grain Crackers
- Toasted Sourdough
- Whole-Wheat Pita
REFRESHING ADDITIONS:
- Cherry Tomatoes
- Olives
- Fresh Fruit Salad
 TIPS:
- We have to properly dry the cucumbers so they don’t get watery in the salad.
- Chill the salad for thirty minutes so it tastes more refreshing.
- Squeeze the lemon juice to provide a fresher taste in this salad.
STORAGE INFORMATION:
FRIDGE:
- Add the salad to a covered vessel & store for three days.
Freezer:
- Don’t freeze this salad as the cottage cheese and cucumber will lose water content.
FAQs:
Will I utilize the Greek yogurt to make this salad?
- Yes, use the Greek yogurt to prepare this salad; it will provide more protein in it.
Will I prepare the salad in advance?
- Yes, prepare this salad in advance and put it in the fridge till it is served.
Would I utilize remaining chicken for this purpose?
- Yes, we would easily utilize baked or rotisserie chicken to make this salad for convenience.
NUTRITIONAL INFORMATION:
Calories: 230 kcal
Protein: 31 g
Fiber: 1 g
Total Carbs: 5 g
Fat: 8 g
Sodium: 520 mg
Potassium: 480 mg
Calcium: 120 mg
Net Carbs: 4 g
Iron: 1 mg
Vitamin A: 120 IU
Serving Size: About 1¼ cups
Servings: 4
