The Cucumber Chicken Salad Recipe is a refreshing and satisfying dish that perfectly balances the cool crispness of cucumber with tender, protein-packed chicken, all coated in a creamy, tangy dressing. Whether you’re looking for a light lunch, a quick dinner option, or a dish to impress at your next gathering, this salad delivers a delightful mix of flavors and textures that keeps you coming back for more. It’s simple enough to whip up on a busy day but flavorful enough to feel like a treat.
Ingredients You’ll Need
The beauty of this Cucumber Chicken Salad Recipe lies in its straightforward ingredient list, each chosen with care to provide refreshing crunch, creamy tang, and vibrant herbaceous notes. These essentials work together to create a salad that’s light yet deeply flavorful.
- Cooked chicken breast (2 cups): Provides the hearty, protein-rich base with tender texture.
- Large cucumber (1, deseeded and diced): Adds crispness and moisture without overpowering the salad.
- Red onion (½, thinly sliced): Offers a gentle bite and subtle sweetness to balance creaminess.
- Plain Greek yogurt (¼ cup): Gives creaminess and a tangy note while keeping it light and healthy.
- Mayonnaise (2 tablespoons): Enhances richness and helps emulsify the dressing.
- Lemon juice (1 tablespoon): Brings bright, fresh acidity to brighten every bite.
- Fresh dill (1 tablespoon chopped) or dried (1 teaspoon): Introduces an aromatic, herbaceous flavor that complements cucumber perfectly.
- Dijon mustard (1 teaspoon): Adds subtle warmth and depth to the dressing.
- Salt and black pepper (to taste): Essential seasoning to bring all flavors into harmony.
- Chopped parsley (1 tablespoon, optional): A fresh pop of green color and mild flavor to finish.
How to Make Cucumber Chicken Salad Recipe
Step 1: Prepare the Dressing
Start by combining the plain Greek yogurt, mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and black pepper in a large mixing bowl. Whisk everything together until you have a smooth, creamy dressing that vibrates with bright and savory notes. This mix will coat your chicken and vegetables, tying all the flavors beautifully.
Step 2: Add the Fresh Ingredients
Once your dressing is ready, gently fold in the shredded or chopped cooked chicken, diced cucumber, thinly sliced red onion, and parsley if you’re using it. Be gentle as you toss – you want every piece coated but not mashed. Each component keeps its distinct texture, creating delightful contrasts with every forkful.
Step 3: Chill and Adjust Flavor
For the best flavor, cover the salad and pop it in the fridge for 15 to 30 minutes. This resting time melds the dressing with the chicken and veggies so flavors deepen. Before serving, give it a taste and adjust the salt and pepper as needed—this final touch makes all the difference.
How to Serve Cucumber Chicken Salad Recipe
Garnishes
Simple garnishes like extra fresh dill sprigs, a sprinkle of chopped parsley, or even a few toasted almond slivers can elevate the presentation and add subtle flavor layers. A thin lemon wedge on the side also invites a fresh twist at the table.
Side Dishes
This salad stands beautifully on its own, but if you want to round out your meal, consider light sides like a crisp green salad, steamed asparagus, or crusty whole-grain bread. These options complement the salad’s refreshing quality without overwhelming it.
Creative Ways to Present
Try serving the salad scooped into sturdy lettuce cups for a fun finger-food experience perfect for picnics or parties. It also works wonderfully as a filling for wraps or sandwiches, making lunch both portable and satisfying. Layering it over a bed of mixed greens adds extra color and freshness for a gorgeous plated look.
Make Ahead and Storage
Storing Leftovers
This Cucumber Chicken Salad Recipe keeps well in an airtight container in the refrigerator for up to 2 days. Because the cucumber can release water over time, give the salad a gentle stir before serving again to redistribute the dressing.
Freezing
Freezing is not recommended for this salad due to the cucumber’s high water content and the creamy dairy-based dressing. Both can separate and get watery upon thawing, negatively impacting the texture and flavor.
Reheating
Since this salad is best enjoyed cold and fresh, reheating is not advised. If you prefer warm chicken, heat the chicken separately and then toss with the chilled salad ingredients right before eating for the perfect temperature contrast.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Using rotisserie chicken is a great shortcut that saves time without sacrificing flavor. Just shred or chop it and add it directly to your salad.
What’s the best way to prevent the salad from getting watery?
Removing the cucumber seeds before dicing is key. This step reduces excess moisture that can dilute the dressing and make the salad soggy.
Can I add extra crunch to the salad?
Yes! Adding chopped celery or sliced almonds brings a delightful crunch that contrasts nicely with the soft chicken and creamy dressing.
Is this salad suitable for meal prep?
Definitely. It’s a perfect make-ahead meal that stays fresh for a couple of days, making lunches or quick dinners effortless and nutritious.
Can I substitute the mayonnaise with something else?
You can try using extra Greek yogurt or a light vinaigrette for a different twist, but keep in mind it will change the texture and richness of the salad.
Final Thoughts
If you’re craving a dish that is simple, wholesome, and bursting with fresh flavors, the Cucumber Chicken Salad Recipe is an absolute must-try. It’s one of those rare salads that satisfy both your taste buds and your hunger while feeling light and refreshing. I encourage you to give it a go—once you do, it just might become your new favorite go-to meal!
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Cucumber Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Cucumber Chicken Salad blends tender cooked chicken breast with crisp cucumber, red onion, and a creamy Greek yogurt-based dressing flavored with dill and lemon. Perfect for a light, healthy lunch or meal prep, it’s gluten-free, low-carb, and packed with protein.
Ingredients
Salad
- 2 cups cooked chicken breast (shredded or chopped)
- 1 large cucumber (deseeded and diced)
- ½ red onion (thinly sliced)
- 1 tablespoon chopped parsley (optional)
Dressing
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper. Stir vigorously until the mixture is smooth and well incorporated.
- Combine Salad Ingredients: Add the shredded or chopped cooked chicken, deseeded and diced cucumber, thinly sliced red onion, and chopped parsley (if using) to the dressing bowl. Gently toss everything together to evenly coat all the ingredients in the creamy dressing.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice according to your preference for a balanced flavor.
- Chill the Salad: Cover the mixing bowl and refrigerate the salad for 15 to 30 minutes to allow the flavors to meld together and chill it before serving.
- Serve: Enjoy the Cucumber Chicken Salad on its own, served in lettuce cups, over a bed of greens, or as a filling in sandwiches or wraps.
Notes
- Use rotisserie chicken for a convenient shortcut to speed up preparation.
- Remove seeds from cucumber before dicing to prevent the salad from becoming watery.
- For added crunch and texture, consider adding chopped celery or sliced almonds.
