Creamy Cucumber Chicken Salad (Printer View)

Tender chicken and crisp cucumbers tossed in a creamy dill yogurt dressing—a light, protein-packed dish perfect for summer.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups cucumber, thinly sliced (approximately 1 large cucumber)
03 - 1/4 cup red onion, finely sliced

→ Dressing

04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh dill
12 - Sliced green onions

# Method Steps:

01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and well combined.
02 - Add cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until all ingredients are evenly coated with dressing.
03 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld and develop.
05 - Transfer to serving dishes and garnish with extra fresh dill and sliced green onions. Serve chilled.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide what to eat, and tastes like you actually planned ahead.
  • The crunch of cucumber against tender chicken is so satisfying you won't miss the bread or the heaviness of mayo-based salads.
  • You can make it with whatever chicken you have on hand, even the rotisserie one you grabbed on the way home.
02 -
  • Don't skip the resting time in the fridge, even 15 minutes makes a difference in how the flavors come together.
  • If your cucumber is watery or seedy, scoop out the center with a spoon before slicing to keep the salad from getting soggy.
  • Taste the dressing before you add the chicken, it should be a little bolder than you think because the chicken and cucumber will mellow it out.
03 -
  • Use English or Persian cucumbers, they have thinner skins and fewer seeds, which means less prep and better texture.
  • If you're making this for a crowd, double the dressing and keep it on the side so people can add more if they want.
  • Leftover salad keeps well for up to two days, but the cucumber will soften over time, so it's best eaten within 24 hours if you want maximum crunch.
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