This crunchy chicken and vegetable salad is fresh, colorful and wonderfully satisfying. Crisp cucumber, cabbage and peppers meet tender chicken in a creamy Greek yogurt dressing with mustard and lemon. For more chicken ideas, try our High-Protein Smoked Chicken Salad and our Crispy Mini Chicken Lavash Rolls.
Ingredients
- 200 g (7 oz) cooked chicken breast
- 2 fresh cucumbers
- 100 g (3.5 oz) young white cabbage
- 1/2 can of corn
- 2 sweet bell peppers
- 3 hard-boiled egg whites, grated
- For the dressing: 3 hard-boiled yolks, 200 g (3/4 cup) Greek yogurt, 1 tbsp mustard, 1 tbsp lemon juice, salt, pepper, chopped herbs
Instructions
- Cut all salad ingredients into strips (grate the egg whites).
- For the dressing, mash everything into a thick sauce. Toss and serve.
Tips
- Cut the vegetables into thin, even strips for the best crunch in every bite.
- Chill the salad briefly before serving and toss with the dressing just before the table.
- For safe handling of cooked chicken, see the USDA, and for more salad ideas, visit Allrecipes.
Nutrition: per 100 g: 85 kcal, protein 3 g, fat 6 g, carbs 4 g.