Chicken with Creamy Cucumber Salad
Juicy pan-seared chicken served with a cool and refreshing creamy cucumber salad made with Greek yogurt, fresh dill, and lemon. A light yet satisfying meal perfect for warm days.
Equipment
- skillet
- mixing bowl
- knife and cutting board
- spoon
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp olive oil
- salt and pepper to taste
- 1 cucumber, thinly sliced
- 1 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp sugar
- fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 7–8 minutes per side until golden and fully cooked.
- Remove chicken and let rest for a few minutes before slicing.
- In a bowl, mix Greek yogurt, mayonnaise, dill, lemon juice, garlic, and sugar.
- Add sliced cucumbers to the dressing and toss to coat evenly.
- Chill the cucumber salad for 10 minutes before serving.
- Serve sliced chicken with creamy cucumber salad and garnish if desired.
Notes
Let chicken rest before slicing to retain juices. Salt cucumbers lightly and pat dry to avoid watery salad. Use thick Greek yogurt for best texture. Chill salad before serving for optimal flavor.
Nutrition
Calories: 320kcalCarbohydrates: 8gProtein: 35gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 120mgIron: 1.5mg