WW Creamy Chicken Cucumber Salad

by

The WW Creamy Chicken Cucumber Salad is a tasty and delicious meal. This recipe have 34 grams of protein and 240 calories per serving. Prepare this meal in just 30 minutes. We made this dish with chicken breast, cucumbers, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, onion, dill, parsley, salt, garlic powder, water, and black pepper. Pair this salad with mixed green salad, lettuce wraps, brown rice, light pita bread, roasted baby potatoes, or a berry bowl. Store this WW Creamy Chicken Cucumber Salad for 3 days in the refrigerator.

STATS:

  • Total time: 30 minutes
  • Course: Salad
  • Serving: 4
  • Calories: 240 kcal
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Diet: Weight Watchers
  • Cuisine: American
  • Serving size: 1½ cups

EQUIPMENT:

  • Medium saucepan
  • Measuring cups
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Mixing bowls
  • Wooden spoon
  • Whisk
  • Serving bowl

INGREDIENTS:

  • 1 lb boneless chicken breast
  • 2 tbsp light mayonnaise
  • Half tsp garlic powder
  • 2 medium diced cucumbers
  • Half cup non-fat plain Greek yogurt
  • 1 tbsp lemon juice
  • Quarter cup diced red onion
  • 2 tbsp chopped dill
  • Quarter tsp salt
  • 1 tbsp chopped parsley
  • 1 tsp Dijon mustard
  • Quarter tsp black pepper
  • 2 tbsp water

INGREDIENT NOTES:

CHICKEN BREAST:

  • We use this as the main protein in the recipe. It gives a filling texture to the meal and low points in the recipe. You may use cooked turkey breast as another choice.

CUCUMBERS:

  • They include a fresh taste and crunchy texture to the meal. Cucumbers give moisture and a cooling taste that works well with the dressing. Utilize Persian cucumbers for another idea.

NON-FAT PLAIN GREEK YOGURT:

  • Greek yogurt gives protein and keeps the salad from becoming watery. You may use low-fat plain Greek yogurt as an alternative.

LEMON JUICE:

  • This juice provides brightness and a mild tangy taste in the dish. Lemon juice maintains the creamy ingredients and keeps the salad from tasting heavy. Include lime juice as a substitute.

INSTRUCTIONS:

  1. Put the chicken breast in the saucepan and cover with water.
  2. Simmer the water gently and cook the chicken till it reaches 165°F.
  3. Take out the chicken and cool it completely, then dice it into bite-sized pieces.
  4. Whisk Greek yogurt, black pepper, light mayonnaise, salt, water, lemon juice, Dijon mustard, and garlic powder in the large bowl.
  5. Include chopped dill, parsley, chicken, cucumber, and red onion in the dressing.
  6. Mix the salad gently and adjust the seasoning.
  7. Lastly, chill the salad for 20 minutes, then serve for better results.

TIPS:

  • Cool the chicken, then mix it to avoid making the dressing thinner.
  • Avoid adding too much salt to the cucumber to not make the meal watery.
  • Use Greek yogurt for creamy texture in the recipe without mayonnaise.
  • Chill the salad in the refrigerator so the ingredients blend well with the chicken.

STORAGE INFORMATION:

FRIDGE:

  • Include the salad in the container to store for 3 days.

FREEZER:

  • You should not freeze this salad.

FAQs:

Can I make this salad earlier?

  • Yes, you may prepare it several hours early and refrigerate for later use.

Is mayonnaise good to exclude from this recipe?

  • Yes, you may replace it with an extra 2 tbsp non-fat Greek yogurt.

Should I prepare this salad for nut-allergic people?

  • Yes, prepare this salad for people who have a nut allergy because there are no nut ingredients included in this recipe.

Can I add rotisserie chicken in this recipe?

  • Yes, you may add rotisserie chicken for better results in the meal.

How to make this dish more filling?

  • You may serve this salad with mixed greens, whole-grain bread, or a whole-grain wrap for a more filling meal.

NUTRITIONAL INFORMATION:

Calories: 240 kcal

Net carbs: 7 g

Iron: 1 g

Total carbs: 9 g

Vitamin A: 350 IU

Fiber: 1 g

Calcium: 80 mg

Protein: 34 g

Sodium: 520 mg

Potassium: 620 mg

Weight Watchers Points: 3 Points