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Cucumber Dill Chicken Salad Recipe

This Cucumber Dill Chicken Salad Recipe combines vegan chicken, cucumber, fresh dill, and creamy dairy-free dressing for a refreshing plant-based meal.

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Vegan chicken strips — 2 cups
  • Cucumber diced — 1½ cups
  • Vegan mayonnaise — ⅓ cup
  • Lemon juice — 1 tablespoon
  • Fresh dill chopped — 2 tablespoons
  • Celery chopped — ½ cup
  • Olive oil — 1 teaspoon
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon

Method
 

  1. Heat skillet with olive oil over medium heat.
  2. Cook vegan chicken strips for 5 minutes, then cool slightly.
  3. Add mayonnaise and lemon juice to mixing bowl.
  4. Stir salt and pepper into dressing.
  5. Slice vegan chicken into small pieces.
  6. Add chicken, cucumber, celery, and dill to bowl.
  7. Mix until ingredients combine evenly.
  8. Taste and adjust seasoning if needed.
  9. Chill briefly before serving if desired.
  10. Serve immediately.

Notes

Nutritional values (per serving)

Calories: 220
Total Fat: 8g
Saturated Fat: 1g
Carbohydrates: 10g
Fiber: 2g
Protein: 22g

Vitamins and minerals (per serving)

Vitamin C: 15%
Vitamin A: 12%
Iron: 12%
Potassium: 10%
Magnesium: 8%

Additional notes / tips

  • Add green onions for sharper flavor.
  • Use Greek-style vegan yogurt for lighter dressing.
  • Sprinkle lemon zest before serving.
  • Serve with whole-grain crackers.
  • Chill salad for fresher taste.