Creamy Cucumber Chicken Salad

The first time I made this salad was during a sweltering July heatwave when turning on the oven felt like a personal betrayal. My friend Sarah had dropped by unexpectedly, and we were both craving something substantial but not heavy. The cool crunch of cucumbers against that tangy dill dressing was absolute perfection in bowl form. Now it is my go-to when I want something that feels indulgent but keeps me light on my feet.

Last summer I served this at my sister is backyard baby shower, and it disappeared faster than anything else on the table. My dad, who usually turns his nose up at anything he calls rabbit food, went back for thirds. The way the cold crisp cucumbers play with that bright dill yogurt sauce somehow makes everything taste like sunshine and better days.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here, or use leftovers from a roasted bird. Shredding by hand gives you those lovely irregular pieces that catch more dressing.
• Cucumber: Thin slices are crucial here. English cucumbers work best since they have fewer seeds and thinner skin that needs no peeling.
• Red onion: Soak the sliced onion in ice water for ten minutes if you want to mellow the sharp bite.
• Greek yogurt: Full fat Greek yogurt creates that luxuriously creamy texture while keeping things protein rich and tangy.
• Fresh dill: Nothing replicates that bright anise like flavor of fresh dill. Dried works in a pinch but use half the amount.
• Lemon juice: Fresh squeezed makes all the difference. It cuts through the rich yogurt and wakes up the whole bowl.
• Dijon mustard: Just a teaspoon adds that subtle depth and helps emulsify the dressing beautifully.

Instructions

Whisk together the dressing:

In a large mixing bowl, combine Greek yogurt, mayonnaise if using, fresh dill, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk until you have a smooth, creamy mixture that falls off the whisk in a thick ribbon.

Add the proteins and vegetables:

Gently fold in the shredded chicken, sliced cucumber, and red onion. Use a spatula to coat everything without crushing those tender cucumber slices.

Taste and adjust:

This is your moment. Dip in a spoon and decide if you need more salt, another squeeze of lemon, or perhaps another pinch of garlic powder.

Let it rest:

Cover the bowl and refrigerate for at least 15 minutes. This brief chill time lets the dill and garlic really make friends with the chicken and cucumbers.

Serve it up:

Scoop into bowls and finish with extra fresh dill and sliced green onions. The contrast of those green onion tops against the creamy white dressing is just gorgeous.

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My neighbor now requests this for every potluck, and honestly I cannot blame her. There is something about sitting on her back porch with a bowl of this salad, watching the fireflies come out, that makes everything feel right in the world. Food has this way of marking moments in our lives we did not know were becoming memories.

Make Ahead Magic

This salad actually improves overnight in the refrigerator. The ingredients marinate together, and the flavors deepen beautifully. I often make a double batch on Sunday to have ready for easy lunches throughout the busy week. Just keep your garnishes separate until serving time.

Serving Suggestions That Shine

Scoop this into buttery lettuce cups for a low carb moment that still feels indulgent. It also makes the most incredible sandwich stacked between two slices of toasted sourdough. My personal favorite is serving it alongside crispy pita chips for that perfect contrast of textures.

Creative Twists To Try

Once you have mastered the classic version, try folding in crisp bacon bits for a smoky contrast. Fresh herbs like parsley, chives, or basil can complement or replace some of the dill for a different flavor profile. You can also add diced apple or grapes for unexpected sweetness that plays beautifully with the tangy yogurt dressing.

• Try swapping in chopped walnuts or pecans for delightful crunch
• A dash of hot sauce or sriracha in the dressing creates a lovely spicy kick
• Fold in some crumbled feta for extra salty creamy goodness

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There is something deeply satisfying about a dish that feels indulgent while being so good for you. This salad has become my answer to practically every summer eating dilemma.

Common Questions

→ Can I make this ahead of time?

Yes, this salad actually tastes better after chilling for at least 15 minutes. The flavors meld together beautifully. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator.

→ What can I use instead of Greek yogurt?

You can substitute with plain regular yogurt, though the texture will be slightly thinner. For a dairy-free option, use unsweetened coconut yogurt or a plant-based alternative. Sour cream also works for a richer flavor.

→ How do I cook the chicken?

You can bake, poach, or grill chicken breasts until they reach 165°F (74°C). Alternatively, use a store-bought rotisserie chicken for convenience. Two cups equals approximately 300 grams of cooked, shredded meat.

→ Can I add other vegetables?

Absolutely! Thinly sliced celery, radishes, bell peppers, or cherry tomatoes make excellent additions. Just maintain the total vegetable ratio to keep the dressing properly distributed.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion into individual containers and store for up to 4 days. Keep the salad chilled and add fresh garnishes like dill or green onions just before serving for the best presentation.

→ How do I prevent the salad from becoming watery?

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