Eastern EuropeanMedium · Cold
Yogurt and Pickle Chicken Salad
A thrifty, bright chicken salad where cooked chicken gets woken up by tangy yogurt, crunchy cucumber, and a hit of dill. This is yesterday's roast reborn, not a sad meal-prep box.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Prepare the Chicken
1
Season chicken breast and thighs with salt and pepper. Heat a frying pan over medium-high heat with a drizzle of sunflower oil.
2
Cook chicken breast for 6-7 minutes per side until golden and cooked through (internal temp 74°C). Cook thighs for 5-6 minutes per side. Let rest 5 minutes, then dice into bite-sized cubes.
Build the Dressing
3
In a large bowl, combine yogurt with lemon juice, salt, and black pepper. Whisk until smooth and tangy.
Assemble the Salad
4
Dice cucumber into small half-moons. Finely dice the yellow onion. Roughly chop the dill fronds.
5
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
425
per serving
High in protein · 65gLow sugar · 6gLow saturated fat · 3g
Protein
65g
Carbs
10g
Fat
13g
Sat. fat
3g
Fiber
3g
Sugar
6g
Sodium
775mg
Gluten FreeLactose ContainingHeart HealthyDiabetes FriendlyLow InflammatoryHigh ProteinModerate CarbBalanced FatAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.2
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
73Pt
Runoff
0.2g P
chicken breast drives 56% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
5
Sour
1
Bitter
4
Spicy
Textures
TenderCreamyCrunchy
Aromas
HerbalTangySavory
Kitchen Equipment
Primary Tool
Frying PanCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Chicken must reach internal temperature of 74°C (165°F) to eliminate salmonella and other pathogens. Use a meat thermometer to verify doneness in the thickest part of the breast and thigh.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and fresh vegetables. Wash hands thoroughly with soap after handling raw poultry before touching other ingredients.
Storage
Refrigerate chicken salad within 2 hours of preparation. Store in airtight container for up to 3 days. Yogurt-based dressings can separate and become watery when chilled, stir before serving.
Shelf Life
Do not leave at room temperature for more than 2 hours. Bacteria multiply rapidly in the danger zone between 4°C-60°C (40°F-140°F).
High Risk Population
Raw onions in yogurt dressing may pose listeria risk for pregnant women, elderly, and immunocompromised individuals. Consider briefly pickling or blanching onions if serving to these groups.
Allergen Warning
Yogurt contains milk. Verify all guests have no dairy allergies or lactose intolerance before serving. Offer dairy-free alternative dressing if needed.
Pro Tips
Substitution
Those half-used pickles moping in the fridge? Dice them fine and swap them for cucumber. The vinegar punch cuts through the chicken like a good joke cuts through tension.
Make Ahead
Let this rest 30 minutes in the fridge before serving. The yogurt and lemon get properly friendly with the chicken overnight—the next day, every bite tastes intentional.
Batch Cooking
When I roast chicken, I always cook extra knowing this salad exists. Plan for reinvention, not reheating.
From the chef
This is yesterday's roast chicken getting slapped awake by lemon and dill, and honestly? It needed it. The yogurt is not your innocent dip—it is the resurrection elixir that makes even the driest day-old breast sing again, while cucumber adds the crunch so you remember what fresh means. No sad identical lunchboxes here, just a proper transformation.
TagsHigh ProteinQuickChilledMeal PrepLeftover FriendlyNo Cook Vegetables
AllergensMilk
Source: generated · June 9, 2026