Creamy Cucumber and Chicken Salad - KNEP - Kentucky Nutrition Education Program


Creamy Cucumber and Chicken Salad

Servings:Makes 8 servings


  • ½ pound chicken breast
  • 1 tablespoon fresh lemon juice
  • 1 cup slivered almonds
  • ½ cup nonfat plain Greek yogurt
  • 3 ounces reduced fat cream cheese
  • 2 tablespoons Dijon mustard
  • ½ teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh chopped dill
  • 2 medium cucumbers, chopped
  • 1 cup dried cranberries
  • 8 lettuce leaves


  1. Marinate chicken breast in lemon juice for one hour. Remove chicken from marinade and chop into bite sized pieces. Saute in preheated non-stick skillet until thoroughly cooked and no longer pink in the center. Set aside to cool.
  2. Toast slivered almonds on low heat in a non-stick skillet until fragrant. Set aside to cool.
  3. In a large mixing bowl combine yogurt, cream cheese, mustard, salt, pepper and dill. Add chicken and toss. Add cucumbers, cranberries and almonds to chicken mixture. Toss to coat. Cover and chill in refrigerator for 1 hour.
  4. Spoon salad into washed and dried lettuce leaves. Serve cold.
Source: Plate it up! Kentucky Proud Project.
• Retrieved electronically 2/17/18 from:

210 calories;  10g fat; 2g saturated fat; 30mg cholesterol; 290mg sodium; 19g carbohydrate; 3g fiber; 14g sugars; 12g protein.