Cucumber Salad

Yes, but it tastes best the same day. For meal prep, keep sliced cucumber separate and mix it with the creamy base shortly before eating.

Pat the cucumber dry, drain the chicken well, and avoid adding too much salsa. Stir before serving if liquid collects at the bottom.

Yes. Greek yogurt makes the salad smoother and tangier while keeping it high in protein.

You can use tuna, shredded cooked chicken, turkey, chickpeas, or white beans depending on your preference.

The main ingredients are naturally gluten-free, but check the taco seasoning and salsa labels to make sure they fit your needs.

Quick creamy cucumber salad with English cucumber, cottage cheese, chicken, taco seasoning, salsa, lime, and fresh herbs.

Scale

1 medium English cucumber, sliced or chopped

3/4 cup cottage cheese

1 can chicken, 12.5 ounces, drained

3 teaspoons taco seasoning, or to taste

2 tablespoons salsa

1 tablespoon lime juice, optional

2 tablespoons chopped cilantro or green onion, optional

Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Slice or chop the cucumber and pat it dry if it is very juicy.
Add cucumber, cottage cheese, drained chicken, taco seasoning, and salsa to a bowl.
Stir gently until everything is evenly coated.
Taste and adjust with lime juice, salt, pepper, or more taco seasoning.
Chill for 10 minutes if you want a colder, thicker texture.
Top with cilantro or green onion and serve immediately.

For the best texture, eat the salad the same day. If meal prepping, keep cucumber separate and mix before serving.