Description
This Persian Chicken Salad with Fresh Flavors is a delightful mix of shredded chicken, crunchy cucumbers, juicy cherry tomatoes, and fragrant herbs, all tossed in a creamy yogurt dressing. It’s a light and refreshing salad perfect for a quick meal or meal prep.
Ingredients
Scale
For the Salad:
- 3 cups cooked chicken breast, shredded
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- lettuce leaves for serving
For the Dressing:
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped walnuts or slivered almonds (optional)
Instructions
- In a large bowl, combine shredded chicken, cucumbers, cherry tomatoes, red onion, dill, and parsley. Mix well.
- In a separate small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, cumin, turmeric, salt, and black pepper until smooth. Adjust seasoning if needed.
- Pour the dressing over the chicken mixture and toss gently until evenly coated. Add walnuts or almonds if desired.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve on its own, over lettuce leaves, or with warm flatbread.
Notes
- For a lighter version, omit mayonnaise and use only Greek yogurt.
- This salad can be stored in the refrigerator for up to 3 days and is excellent for meal prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Persian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
