Description
This Cucumber Dill Chicken Salad is a refreshing and low-carb dish combining tender cooked chicken breast with crisp cucumbers and a vibrant dill lemon dressing. Perfect for a healthy lunch or light meal, it blends creamy keto mayonnaise, tangy mustard, fresh dill, and zesty lemon to create a flavorful, guilt-free salad that satisfies both taste and nutrition needs.
Ingredients
Scale
Chicken
- 1 1/2 lbs boneless skinless chicken breast, cooked and chopped or shredded
Dressing
- 1/2 cup keto mayonnaise
- 1 tbsp mustard
- 1 lemon, zested and juiced
- 4 green onions, chopped
- 1 tbsp fresh dill
- 1/2 English cucumber, diced
- Pink salt, to taste
- Cracked black pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the cooked and chopped chicken, diced cucumber, chopped green onions, and fresh dill. Mix these together to begin melding the flavors.
- Prepare Dressing: Add the keto mayonnaise, mustard, lemon zest, and lemon juice to the bowl. Stir thoroughly until all ingredients are fully combined, creating a creamy, tangy dressing that coats every component of the salad.
- Season: Season the salad with pink salt and cracked black pepper according to your taste preferences, then give it a final stir to evenly distribute the seasoning throughout the salad.
- Serve or Store: Serve the salad immediately for the freshest taste, or store any leftovers in an airtight container and refrigerate. This salad maintains its crispness and flavor in the refrigerator for several days.
Notes
- Use cooked chicken breast prepared ahead by grilling, baking, or boiling for convenience.
- Adjust lemon juice and mustard amounts based on your preferred level of tanginess.
- This salad is best served chilled but can be enjoyed at room temperature.
- For a dairy-free option, ensure the mayonnaise is dairy-free and avoid adding any extra dairy ingredients.
- To keep this recipe low carb, avoid adding high-carb ingredients like sweet corn or dried fruits.