High-Protein Cucumber Salad for Longevity
This refreshing high-protein cucumber salad combines crisp vegetables with tender chicken and creamy Greek yogurt for 40g of protein per serving. Ready in just 10 minutes, it’s perfect for meal prep, light lunches, or post-workout recovery meals that keep you full and energized. Low-carb, satisfying, and packed with probiotics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Lunch, Main Dish, Salad
- Method: Mixing, No-Cook
- Cuisine: Greek, Mediterranean
- Diet: Gluten-Free, High-Protein, Keto-Friendly, Low-Carb
Ingredients
- 1 medium cucumber, finely sliced
- ½ small red onion, diced
- 150g cooked chicken breast, diced or shredded
- 160g low-fat Greek yogurt
- 1 clove garlic, minced or grated fresh
- 6ml (½ tablespoon) olive oil
- ½ squeeze of lemon or 1 tsp lemon juice
- Salt and pepper to taste
- Optional: lemon zest, fresh dill, parsley, or mint
Instructions
- Finely slice cucumber into thin rounds. Dice red onion into small pieces. Dice or shred cooked chicken breast. Mince or grate fresh garlic.
- In a 750ml bowl, combine Greek yogurt, minced garlic, olive oil, and lemon juice. Whisk until smooth and creamy.
- Add sliced cucumber, diced red onion, and chicken breast to the bowl with the yogurt dressing.
- Season generously with salt and pepper to taste. Add optional lemon zest for extra brightness and fresh herbs if desired.
- Cover the bowl with a lid and shake vigorously for 30 seconds, or use a spoon to mix until all ingredients are evenly coated.
- Serve immediately for crisp texture, or cover and refrigerate for 1-2 hours to allow flavors to meld. Keeps fresh for up to 2 days.
Notes
- Meal prep: Make 3-4 servings, store dressing separately for best texture
- Protein swaps: Use tuna, shrimp, hard-boiled eggs, or chickpeas
- Flavor boost: Add fresh dill, mint, or za’atar seasoning
- Best consumed within 24 hours for optimal crunch