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High Protein Cucumber Salad recipe card

High Protein Cucumber Salad

Creamy, refreshing, and packed with lean protein for a fast, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 1 salad
Course: Salad
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 medium cucumber finely sliced
  • 1/2 small red onion diced
  • 160 g low fat Greek yogurt
  • 1 clove garlic minced
  • 1 tsp lemon juice
  • 1 1/2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 150 g cooked chicken breast diced or shredded
  • 1/2 tsp lemon zest optional

Method
 

  1. Slice the cucumber into thin rounds or half-moons and dice the red onion. Dice or shred the cooked chicken breast and mince the garlic.
  2. Add the cucumber, red onion, and chicken to a medium bowl.
  3. Add the Greek yogurt, garlic, lemon juice, olive oil, salt, and black pepper to the bowl.
  4. Sprinkle in the optional lemon zest.
  5. Stir until all ingredients are evenly coated and the salad looks creamy and well mixed.
  6. Taste and adjust salt, pepper, or lemon juice as needed.
  7. Serve immediately or cover and chill for 15–30 minutes before serving.

Notes

- Use leftover roasted or grilled chicken breast for extra flavor.
- For extra crunch, keep the cucumbers very thinly sliced and serve the salad soon after mixing.
- You can prepare the components up to 1 day ahead and mix just before serving to keep the cucumbers crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.