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+ servings
dill cucumber chicken salad on a sandwich
Print Recipe
5 from 2 votes

Dill and Cucumber Chicken Salad

healthy creamy dill and cucumber chicken salad that has crunchy veggies, dill pickle, and sunflower seeds!
Prep Time5 minutes
Refrigeration1 hour
Course: The Main Event
Cuisine: American
Servings: 4 sandwiches
Author: Sara Ayesh

Equipment

  • mixing bowl

Ingredients

  • 2 cups chicken breast, chopped
  • ½ cup greek yogurt
  • ½ lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 3 tablespoon fresh dill
  • 1 english cucumber, chopped
  • 1 red bell pepper
  • 3 tablespoon sunflower seeds
  • 3 dill pickle spears, chopped
  • 8 slices whole grain bread

Instructions

  • Start by combining the greek yogurt, salt, pepper, dill, garlic powder and lemon juice in a small bowl. Whisk.
  • In a large mixing bowl, combine chicken, cucumber, red pepper, pickle, and sunflower seeds. Stir to combine.
  • Add the dressing to the chicken salad and stir.
  • Cover and refridgerate for at least 30 minutes. Layer on sandwiches and enjoy!

Notes

This would also be good on its own, not made into a sandwich! Scoop with crackers or just eat with spoon.