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Herby chicken strips with creamy dip

 6 ratings

Prep Time:5 mins

Cooking Time:30 mins

Serves:8 Adults


Herby chicken strips with creamy dip

This will make your barbeque one to remember. The herbs add a great coating to the chicken and the tasty dip actually contains a cool vegetable: can you tell what it is yet?


  • 4 chicken breasts
  • 1 tablespoon of plain flour
  • 1 medium egg, beaten
  • 170g / 6 oz. of stuffing with herbs
  • 75g / 2½ oz. piece of cucumber, peeled and grated
  • 150ml / 5 fl oz. of low-fat, natural yoghurt
  • Freshly ground black pepper, to taste


  1. Slice each chicken piece into long strips
  2. Coat each strip evenly, first in flour, then egg, then the stuffing
  3. Place on a wire rack and grill until there is no pink meat left and the strips are piping hot the whole way through - check this by placing the strips on a clean plate and cutting into the centre with a clean knife. If you have a meat thermometer, check they have reached 75 degrees celsius.
  4. Remove from the grill and leave to the side while you make the dip
  5. To make the dip, simply mix the cucumber with the yogurt
  6. Add some pepper to taste and serve in a bowl with the strips

What you will need

  • Mixing bowl

Serving suggestions

Serve the chicken with the dip and a crispy fresh side salad

"You could also try other dips like yogurt and mint"

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