Creamy Cucumber Chicken Salad

The first time I made this salad, it was ninety degrees and my kitchen had no air conditioning. I needed something cold, substantial, and not too heavy. This creamy cucumber chicken salad saved the day, and it is been my go to summer lunch ever since.

Last summer, my sister came over for lunch completely exhausted from work. I served this salad on the back porch with some iced tea, and she sat there for twenty minutes without saying a word, just eating and finally relaxing. She asked for the recipe before she even finished her bowl.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time, or use leftover grilled chicken for extra flavor
• 2 cups cucumber, thinly sliced: English cucumbers work best because they have fewer seeds and thinner skin, no peeling required
• 1/4 cup red onion, finely sliced: Soak the sliced onion in ice water for ten minutes if you want to mellow the sharp bite
• 1 cup plain Greek yogurt: Full fat Greek yogurt gives the creamiest texture, but low fat still works well
• 2 tablespoons mayonnaise: This is optional but adds that classic creaminess people expect from chicken salad
• 2 tablespoons fresh dill, finely chopped: Fresh dill makes all the difference here, though dried works in a pinch
• 1 tablespoon fresh lemon juice: Brightens everything and balances the rich yogurt
• 1 teaspoon Dijon mustard: Adds just enough tang and helps emulsify the dressing
• 1 garlic clove, minced: Grate the garlic on a microplane for the smoothest texture
• Salt and black pepper, to taste: Do not be shy with the seasoning, it makes all the flavors pop

Instructions

Make the creamy dressing first:

In a large mixing bowl, combine the Greek yogurt, mayonnaise if using, fresh dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until the mixture is completely smooth and the herbs are evenly distributed.

Combine everything:

Add the cooked chicken, sliced cucumber, and red onion to the bowl with the dressing. Use a gentle folding motion to coat everything without mashing the cucumbers.

Taste and adjust:

The salad needs to sit for flavors to meld, but taste now and add more salt, pepper, or lemon juice if it seems flat.

Let it rest:

Cover the bowl and refrigerate for at least fifteen minutes, though an hour is even better. This step transforms the dish from good to exceptional.

Serve it up:

Serve chilled in bowls, piled onto lettuce cups, or tucked between slices of bread. Top with extra fresh dill and sliced green onions if you want to make it pretty.

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This recipe has become my standard contribution to summer potlucks and picnics. There is something satisfying about watching people go back for seconds, realizing that healthy food can actually be exciting and crave worthy.

Making It Your Own

I have learned that this recipe is incredibly forgiving and adaptable. Sometimes I add thinly sliced celery for extra crunch, or diced radishes when I want more pepperiness. Fresh parsley or basil can replace some of the dill if that is what you have growing in your garden.

Serving Ideas

Beyond eating it straight from a bowl, this salad works in so many ways. My youngest loves it in a wrap with some lettuce leaves. I have served it on toasted sourdough for an open faced sandwich, and it is excellent stuffed inside hollowed out tomatoes for a fancy presentation.

Storage and Make Ahead Tips

This salad keeps well in the refrigerator for three to four days, though the cucumbers will soften over time. If you are planning ahead for the week, consider prepping all the ingredients separately and tossing them together when you are ready to eat.

• Store the chicken and dressing together for up to four days
• Keep sliced cucumbers in a separate container with a paper towel to absorb excess moisture
• Always give leftovers a good stir and taste before serving, as the seasonings can settle

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I hope this becomes one of those recipes you turn to without thinking, the kind that feels like an old friend every time you make it.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish actually improves after chilling. The flavors meld beautifully when refrigerated for at least 15 minutes, and it stays fresh for up to 3 days in an airtight container.

→ What's the best way to cook the chicken?

Poached, baked, or grilled chicken breast works wonderfully. For convenience, rotisserie chicken from the store is perfectly acceptable and saves preparation time.

→ Can I substitute the Greek yogurt?

Yes, use plain coconut yogurt or almond yogurt for dairy-free options. The texture will remain creamy, though the flavor may shift slightly depending on your choice.

→ How do I prevent my salad from becoming watery?

Salt the sliced cucumber lightly and let it sit for 10 minutes, then pat dry before adding. This removes excess moisture and keeps the dressing perfectly creamy.

→ What can I serve with this?

Enjoy in lettuce cups, whole grain wraps, over mixed greens, or with whole grain crackers and crusty bread. It also pairs nicely with roasted vegetables or quinoa.