Creamy Chicken Cucumber Salad

Season the chicken breast with the daily blend seasoning, then cook it in a skillet over medium heat until fully cooked, about 8‑10 minutes; shred the meat while still warm.

Dice the cucumbers, grate or cut the corn, and julienne the red onion.

In a large bowl combine the shredded chicken, cucumbers, corn, red onion, and chopped dill; season with salt and pepper to taste.

For the creamy dressing, whisk together the Greek yogurt, light mayonnaise, yellow mustard, minced garlic, lemon juice, honey, and a pinch of salt.

If the dressing is too thick, thin it with a little water until a smooth, pourable consistency is reached.

Pour the dressing over the salad and toss everything together until evenly coated.

Serve immediately or chill for 15‑20 minutes for a refreshing, high‑protein meal.