Description
A light and refreshing cucumber chicken salad perfect for a quick and healthy lunch or dinner. This salad combines tender cooked chicken breast with crisp cucumber, crunchy red bell pepper, and sharp red onion, all tossed in a creamy mayonnaise and white wine vinegar dressing with garlic and seasoning for a flavorful, satisfying dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 1 large cucumber, diced
- ½ cup red bell pepper, finely diced
- ¼ cup red onion, finely diced
Dressing
- ¾ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, white wine vinegar, and minced garlic. Mix well until smooth and creamy, ensuring the garlic is evenly distributed throughout.
- Season the dressing: Add the salt and black pepper to the dressing mixture. Stir thoroughly to balance the flavors.
- Add the vegetables: Incorporate the diced cucumber, red bell pepper, and red onion into the bowl with the dressing. Fold gently to coat the vegetables evenly without breaking them down.
- Combine the chicken: Add the shredded or cubed cooked chicken breast into the bowl. Mix carefully to blend all ingredients without mashing the chicken or vegetables.
- Chill and serve: Cover the salad and refrigerate for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature for a refreshing and satisfying salad experience.
Notes
- Use rotisserie chicken or leftover cooked chicken breast for convenience.
- Adjust the vinegar amount to taste for more tanginess if desired.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- You can add fresh herbs like dill or parsley for extra flavor.
