High-Protein Cucumber Chicken Salad with Greek Yogurt Dressing
Nov 03, 2025Servings: 3
Per serving (with one can chickpeas, each calories and macros will vary): 375 calories | 39g protein | 32g carbs | 9g fat
Ingredients
- 1 large cucumber, diced (peel if preferred)
- ½ small red onion, thinly sliced
- 1 clove garlic, minced
- 1 cup plain Greek yogurt (2% or nonfat)
- 1 tbsp olive oil
- Juice of ½ lemon (about 1½ tbsp)
- Salt & black pepper, to taste
- 8 oz cooked chicken breast, chopped or shredded (grilled or roasted works best)
Optional add-ins (for flavor + nutrition):
- 1 tbsp chopped dill or parsley
- 1 tbsp crumbled feta
- ½ tsp smoked paprika or cumin
- Chickpeas
Instructions
- Prepare dressing:
In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until creamy. - Combine veggies:
Add cucumber and onion to the bowl. Toss to coat evenly. - Add chicken:
Stir in your cooked, diced chicken breast. Mix well so everything is coated in the dressing. - Chill & serve:
Refrigerate for 30 minutes before serving for the best flavor and texture.
Tips
- Meal prep friendly! Keeps 3–4 days in a sealed container in the fridge.
- Add 1–2 tbsp of water or yogurt before serving again to freshen it up.
- Serve over greens, in a pita, or on top of rice for a full meal.