Creamy Cucumber Chicken Salad

The first time I made this cucumber chicken salad, it was actually because I had leftover rotisserie chicken and a cucumber that needed to be used immediately. Sometimes the best recipes come from that sort of kitchen desperation, where you just start throwing things together and hope for the best. My husband took one bite and asked me to write down exactly what I'd done because he couldn't believe something so simple could taste so bright and satisfying.

Last summer, I served this at a backyard lunch when my sister came to visit. We sat on the porch in that perfect mid-July weather where theres a breeze and the sun isn't quite so harsh, and she kept remarking how refreshing it was. Now whenever I see cucumbers coming into season at the farmers market, I think of that afternoon and how sometimes the simplest meals become the most memorable ones.

Ingredients

• Cooked chicken breast: Two cups of shredded or diced chicken gives you the perfect protein base without overwhelming the lighter ingredients
• Cucumber: Thinly slice about one large cucumber for that crisp, refreshing crunch that makes this salad sing
• Red onion: A quarter cup of finely sliced onion adds just the right amount of sharp bite
• Greek yogurt: One cup of plain Greek yogurt creates that irresistibly creamy texture while keeping things lighter than traditional mayo
• Mayonnaise: Two tablespoons are optional but add a velvety richness that makes the dressing feel extra special
• Fresh dill: Two tablespoons of chopped fresh dill is nonnegotiable for that classic creamy cucumber flavor
• Lemon juice: One tablespoon brightens everything and cuts through the rich yogurt perfectly
• Dijon mustard: One teaspoon adds a subtle depth that makes people wonder what your secret ingredient is
• Garlic clove: One minced clove gives the dressing a gentle backbone without overpowering the fresh flavors
• Salt and black pepper: Season generously to pull all the flavors together
• Fresh dill and green onions: Extra dill and sliced green onions make the most beautiful garnish

Instructions

Make the creamy dressing:

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic, salt, and pepper until you have a smooth, cohesive mixture.

Combine everything:

Add the cooked chicken, sliced cucumber, and red onion to the bowl with the dressing. Gently toss until every piece is evenly coated in that creamy goodness.

Taste and adjust:

Scoop up a small bite and see if it needs another pinch of salt, a hit of pepper, or maybe an extra squeeze of lemon juice to really wake it up.

Let it rest:

Cover the bowl and refrigerate for at least 15 minutes so the flavors can mingle and the cucumbers can stay crisp in that creamy dressing.

Serve it up:

Scoop the chilled salad into bowls and finish with extra fresh dill and green onions if you're feeling fancy.

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This salad has become my go-to for those evenings when I want something satisfying but not heavy. Theres something about the combination of cool cucumber and warm, aromatic dill that just feels like comfort food that won't weigh you down.

Make It Your Own

I've learned that adding thinly sliced celery or radishes gives you even more crunch, and sometimes I throw in a handful of chopped walnuts for extra texture and healthy fats. The beauty of this recipe is how easily it adapts to whatever you have in the fridge.

Serving Ideas

While this is perfect on its own, I love scooping it into butter lettuce cups for a low-carb option or piling it onto whole grain toast for a more substantial lunch. During summer, it's incredible served alongside grilled vegetables or wrapped in a warm tortilla.

Storage and Prep

This salad keeps beautifully in the refrigerator for three to four days, though the cucumbers will release some moisture as it sits. Just give it a quick stir before serving and you're good to go.

• If meal prepping, store the cucumbers separately and add them just before serving
• A rotisserie chicken from the store makes this recipe come together incredibly fast
• For a dairy-free version, use your favorite plant-based yogurt instead

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Whether you're making this for a quick weeknight lunch or serving it at a summer gathering, this salad has a way of making everyone feel taken care of. Good food doesn't have to be complicated.

Recipe Q&A

→ Can I make this dairy-free?

Yes, simply substitute the Greek yogurt with a plant-based alternative and use dairy-free mayonnaise. The texture and flavor will remain similar.

→ How long does this keep in the refrigerator?

This salad stores well for up to 3-4 days when kept in an airtight container. The vegetables may release some moisture, so drain slightly before serving leftovers.

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

Use rotisserie chicken for convenience, or poach, grill, or bake chicken breasts until cooked through. Shredding the meat helps it absorb more of the creamy dressing.

→ Can I add other vegetables?

Absolutely. Thinly sliced celery, radishes, bell peppers, or shredded carrots work wonderfully. Just keep the pieces similar in size for even coating.

→ Is this suitable for meal prep?

Yes, this is excellent for meal prep. Make a batch on Sunday and portion into containers for quick lunches throughout the week. Flavors actually improve after sitting.