Description
A refreshing and protein-packed chicken salad with crisp cucumber, tangy pickles, and a creamy dill yogurt dressing, perfect for sandwiches or salads.
Ingredients
Scale
- 2 chicken breasts (shredded, ~3 cups)
- 5.3 oz plain non-fat Greek yogurt (1 container)
- ¼ cup light mayo
- 1 teaspoon Dijon mustard
- ½ lemon (juiced)
- 4–6 stalks fresh dill (chopped)
- 1 teaspoon sriracha
- 1 tablespoon pickle juice
- ¼ cup red onion (diced)
- 2 pickles (diced)
- ½ English cucumber (~½ cup, diced)
- ¼ avocado (diced)
- ½ cup celery (diced)
- 2 tablespoons low-sugar dried cranberries
Instructions
- Prepare ingredients: dice red onion, cucumber, avocado, and celery. Chop dill and shred chicken.
- In a mixing bowl, whisk together Greek yogurt, mayo, Dijon mustard, lemon juice, dill, sriracha, and pickle juice until smooth.
- Add diced onion, cucumber, avocado, celery, and pickles. Fold to combine.
- Stir in shredded chicken and dried cranberries. Mix well.
- Season with salt and pepper to taste.
- Serve chilled on greens, in rolls, or with crackers.
Notes
- Can be made a day ahead and stored in the fridge for enhanced flavor.
- Use rotisserie chicken for convenience.
- Adjust sriracha to preferred spice level.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg