Chicken-Cucumber Salad
Source: Don and Rita Butto
Calories
200
Protein
30g
Carbs
7g
Fat
7g
Per serving (about 1 cup / 250g). Batch total: 800 cal, 120g protein, 25g carbs, 26g fat.
Ingredients
- 14oz. chicken chunks, drained (2x 12.5oz. cans) or air-fried skinless boneless breast
- 1 medium cucumber, quartered long-wise and sliced
- 1 cup Daisy 2% cottage cheese
- 1/2 bell pepper, diced (red)
- ¼ of a medium red onion, finely diced
- 1 Tbsp Dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fat-free Fairlife milk (or more as needed)
- 1 Tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- In a small blender (bullet-style, food processor or immersion blender wand), combine cottage cheese, Dijon mustard, olive oil, lemon juice, and 1 Tbsp milk.
- Blend until completely smooth. Add extra milk, 1 tsp at a time if too thick to blend.
- In a large bowl, add drained chicken, diced bell pepper, red onion, and cucumber.
- Pour dressing over ingredients. Mix well to coat evenly.
- Season with salt and pepper to taste.
- Chill in fridge before serving (optional).