Creamy Chicken Cucumber Salad
I make this Creamy Chicken Cucumber Salad at least once a week because it's so simple and delicious!
Servings: 4 people
Calories: 213kcal
Ingredients
- 3 tablespoon low fat cottage cheese
- 3 tablespoon low fat mayonnaise
- ½ teaspoon mild chilli flakes optional
- 1 teaspoon paprika
- 1 lime juiced
- 2 garlic cloves minced
- 15 g fresh cilantro finely chopped
- 2 chicken breasts rotisserie chicken or poached for 15 minutes in boiling water, then shredded
- 150 g sweetcorn
- 1 cucumber thinly sliced
Instructions
- In a large bowl or a 32oz food container, add in cottage cheese, mayonnaise, chilli flakes (optional), paprika, lime juice, garlic, coriander, salt and pepper. Stir to combine, or close the lid of the tupperware and shake to combine.
- Taste the dressing and season according to your preferences. Next up, add in the room temperature shredded chicken, sweetcorn, and sliced cucumber. Once again, stir to combine or add on the lid of the container and shake until well combined.
- The cucumber, chicken, and sweetcorn should all be coated in the creamy sauce. Serve up and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe (simply scroll up to see them!).
Nutrition
Calories: 213kcal | Carbohydrates: 13g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 277mg | Potassium: 693mg | Fiber: 2g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 1mg