Easy 3-Ingredient Chicken and Pickled Cucumber Salad
This delightful chicken and pickled cucumber salad recipe was shared with me in the comments of another post. It's incredibly simple and straightforward, which sparked my curiosity. The result was wonderful. This versatile dish works wonderfully as a breakfast spread on fresh bread, or as a festive appetizer served in bell pepper boats, on bruschettas, and more. To create a lighter version, consider blending the mayonnaise with a bit of creamy yogurt - it'll still be delicious.
Moreover, this chicken and pickled cucumber salad recipe aligns perfectly with a low-carb diet, particularly if you use a low-carb mayonnaise or my jar mayonnaise. This cucumber salad is a personal favorite, and I wholeheartedly recommend giving this recipe a try.
Simmer the chicken breast on low heat for about an hour. You can use either bone-in or boneless chicken breast.
While the chicken is cooking, prepare the mayonnaise if you're making it at home. We have a low-carb/keto-friendly mayonnaise recipe available on our site or a quick jar homemade mayonnaise.
If you're using store-bought mayonnaise, you can omit this step.
Once cooled, dice the chicken into small pieces.
Grate the pickled cucumbers using a coarse grater, drain the juice, and add them to the diced chicken.
Mix in the mayonnaise, adjusting the seasoning with salt and pepper as needed. You may also consider adding additional pickles.
Allow the salad to rest in the refrigerator for at least 1-2 hours before serving.
Enjoy your meal!
