Dill Cucumber Chicken Salad

 dill cucumber chicken salad

   This is a versatile recipe that is best served cool in the summertime, and warm in the winter.  

I wanted a quick, simple chicken salad that was satisfying, tasty, and not loaded with fattening mayonnaise and eggs.  I also wanted chicken salad that didn’t have the consistency of something that had been run through a meat grinder.  I like nice pieces of chicken, with large chunks of cucumber that I can identify easily.  I mean really, I’ve been off blended/pureed baby food for 20+ years now.  I don’t like too much guesswork to be involved when I’m trying to figure out what I’m eating.

Ok, enough ranting about over-processed chicken salads.

To make this chicken salad, I did leave a little mayo in this recipe, since Greek yogurt is a little too bitter for me to eat it plain.  Luckily, only a tiny bit of mayo is necessary.  I only included amounts to give an idea of proportions–feel free to change the amounts to your tastes.  This is not an exact science recipe.

The Recipe


1/2 lb boneless, skinless chicken tenderloins (thawed)

1/2 c chopped cucumber

1 Tbsp plain nonfat greek yogurt

1 tsp real mayonnaise

3/4 tsp dill

1/4 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder

1 1/2 tsp vinegar

Servings: 2

Heat empty skillet over medium heat while thawing frozen chicken tenderloins.  When thawed, place tenderloins in skillet and briefly brown on both sides.  Then cover chicken and turn temperature down to low.  Leave chicken like this for 10 minutes.  After 10 minutes, turn the heat off completely and leave the covered chicken in the skillet on the burner for another 10 minutes.  After it’s been another 10 minutes, shred the chicken.  Pour shredded chicken and chicken broth from cooking into a bowl.  Add chopped cucumber, yogurt, mayonnaise, dill, salt, onion, and garlic.  Stir well, and serve immediately.  Refrigerate any leftovers.

NOTE:  If you use raw chicken breasts instead of tenderloins, that is perfectly fine, but you will either need to slice or pound out the chicken to make it thinner so that it can cook through in 20 minutes at these temperatures.  Or, if you don’t want to get your hands messy, just add time to the cooking process.

It tastes of summer….mmmmmm….

The Facts


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