Cool-As-A-Cucumber Chicken Salad Recipe

Cooking Directions

• STEP 1.Start by cooking the chicken breast until it is fully cooked and no longer pink in the center. Let it cool and then shred it into bite-sized pieces.
• STEP 2.In a large bowl, combine the shredded chicken, sliced cucumbers, halved cherry tomatoes, and crumbled feta cheese.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped fresh dill, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the chicken and vegetable mixture and toss to coat everything evenly.
• STEP 5.Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve the Cool-As-A-Cucumber Chicken Salad chilled and garnish with additional fresh dill, if desired.

Cooking Tips

• To save time, you can use pre-cooked chicken breast or rotisserie chicken for this recipe.
• For extra crunch, you can add some chopped celery or bell peppers to the salad.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers of the Cool-As-A-Cucumber Chicken Salad in an airtight container in the refrigerator.
• This salad is delicious on its own as a light lunch or dinner, or you can serve it on top of a bed of lettuce or in a wrap for a more substantial meal.