Prep Time:10 minutes mins
Chilling time:30 minutes mins
Total Time:40 minutes mins
For the Dressing:
- ¾ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2 cups cooked chicken breast (shredded or cubed)
- 1 whole large cucumber (diced)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely diced)
Make the dressing. In a small bowl, mix mayonnaise, white wine vinegar, garlic, salt, and black pepper until it's smooth.
Combine the ingredients. Add the cooked chicken to a large mixing bowl and pour the dressing over it. Then, gently fold the diced cucumber, red bell pepper, and red onion until evenly coated.
Chill. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to combine.
Garnish and serve. If you like, you can add some fresh herbs like parsley or dill, or put a lemon wedge on the side. It's good with a croissant, on top of lettuce, or just by itself.
Choose firm cucumbers that are solid with smooth skins so your salad is crunchy.
After letting the salad cool in the fridge, taste it. You might need to add more salt, pepper, or a dash of lemon juice before serving it. Calories: 275kcal | Carbohydrates: 2g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 310mg | Potassium: 165mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 1mg