Creamy Chicken Cucumber Salad

Method

1. 1
   Season and sear 1 lb chicken breast with your favorite seasoning blend until cooked through. Shred the chicken.
2. 2
   Dice 2 large cucumbers. Julienne 1/2 red onion. Combine in a large bowl with 1 cup corn.
3. 3
   In a separate bowl, make the creamy dressing: mix 1 cup nonfat Greek yogurt, 3 tbsp light mayo, 2 tbsp yellow mustard, 2 minced garlic cloves, juice of 1 lemon, 2 tsp honey, and salt to taste. Add water if too thick.
4. 4
   Add the shredded chicken to the vegetables. Pour the dressing over and toss until well coated.
5. 5
   Season with salt and pepper to taste. Garnish with chopped dill if desired. Serve immediately or chill.