Creamy Cucumber Chicken Salad

The first time I made this salad was during one of those humid July afternoons when turning on the oven felt like a personal betrayal. I had leftover chicken from a weekend roast and cucumbers multiplying in my garden like they were plotting something. The yogurt dressing came together on a whim when I realized I was out of sour cream but had a massive tub of Greek yogurt threatening to expire.

Last summer my sister claimed she hated cucumber in salads until I put this bowl in front of her. She texted me at midnight asking for the recipe, which is basically my highest endorsement. Something about the dill and creamy yogurt together transforms cucumbers from watery filler into the star of the show.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you about twenty minutes of life
• 2 cups cucumber: English or Persian cucumbers have thinner skins and fewer seeds making them ideal for salads
• 1/4 cup red onion: Slice them paper thin so they add mild bite without overwhelming everything else
• 1 cup plain Greek yogurt: Full fat yogurt creates that luxurious restaurant style consistency
• 2 tbsp mayonnaise: This is optional but rounds out the tanginess of the yogurt beautifully
• 2 tbsp fresh dill: Fresh dill is non negotiable here because dried dill tastes like disappointment
• 1 tbsp fresh lemon juice: Brightens the whole dressing and keeps the yogurt from feeling too heavy
• 1 tsp Dijon mustard: Just enough to give the dressing some backbone without making it taste like a mustard dip
• 1 garlic clove: Minced finely so nobody accidentally bites into a raw garlic chunk
• Salt and black pepper: Season generously because underseasoned chicken salad is genuinely sad

Instructions

Whisk the dressing base:

Combine the yogurt mayonnaise dill lemon juice Dijon garlic salt and pepper in your mixing bowl. Whisk until everything is completely smooth and the mixture looks like something you would actually want to eat.

Add the chicken and vegetables:

Fold in the shredded chicken sliced cucumbers and red onion. Use a gentle folding motion so you do not turn the cucumbers into mush.

Taste and adjust:

This is where you fix whatever is not working. Need more acid hit it with lemon juice. Too bland add salt and pepper.

Let it rest:

Cover the bowl and refrigerate for at least fifteen minutes. This step feels unnecessary but the flavors actually need time to become friends.

Serve with love:

Pile it into lettuce cups or onto whole grain bread and scatter extra dill and green onions on top like you are plating at a restaurant.

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This recipe has become my go to for summer dinner parties because it feels fancy but requires almost no actual cooking. I once served it to a group of friends who swore they did not like salads and watched them go back for thirds.

Making It Your Own

The beauty of this recipe is how well it plays with whatever crunch you have in your crisper drawer. I have added thinly sliced celery radishes and even chopped apple depending on the season and what needed to be used up before it went bad.

Serving Ideas

Beyond the obvious lettuce cups this salad makes an incredible sandwich filler especially on toasted sourdough with some extra lettuce and tomato. My husband eats it straight from the bowl with a spoon which I cannot really judge because I have absolutely done the same thing standing in front of the refrigerator at eleven pm.

Meal Prep Magic

You can prep the chicken and dressing up to two days in advance but keep the cucumbers separate until you are ready to eat. Nobody wants soggy cucumber salad and learning this the hard way saved me from several disappointing lunches.

• Chop all your vegetables on Sunday for an even faster assembly during the week
• Double the recipe because it disappears faster than you expect
• Pack the dressing on the bottom and ingredients on top if taking this to work

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This salad has gotten me through more hot summer dinners than I can count and nobody ever needs to know how little effort actually went into making it happen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this actually tastes better after chilling for at least 15-30 minutes. The flavors meld together beautifully. It keeps well in the refrigerator for up to 3 days, making it excellent for meal prep.

→ What can I substitute for Greek yogurt?

You can use plain regular yogurt, sour cream thinned with a little lemon juice, or for dairy-free options, try coconut yogurt or cashew cream. The consistency and tanginess will vary slightly.

→ Is rotisserie chicken okay to use?

Absolutely! Rotisserie chicken works perfectly and saves time. Just remove the skin and shred the meat. Seasoned rotisserie chicken adds extra flavor depth to the dish.

→ How do I serve this?

Enjoy it in lettuce cups for low-carb, piled on whole-grain toast, scooped with crackers, or simply in a bowl as is. It also makes excellent wraps or sandwich filling.

→ Can I add other vegetables?

Certainly! Thinly sliced celery, radishes, bell peppers, or cherry tomatoes all work well. Just keep pieces similar in size for even eating and maintain the crisp texture profile.