Creamy Cucumber Chicken Salad

Last summer, my kitchen was so hot that even thinking about turning on the oven felt like a personal offense. I stood in front of the open refrigerator door, letting the cool air wash over me, and realized I had leftover grilled chicken and a bounty of cucumbers from my neighbor's garden. Sometimes the best recipes emerge from sheer necessity and a stubborn refusal to cook anything that generates heat.

I first made this for a picnic with friends, but honestly, I ended up eating half of it straight from the bowl while packing. The crunch of cucumber against the creamy dressing is completely addictive, and something about fresh dill makes everything taste like it came from a fancy deli counter.

Ingredients

• 2 cups cooked chicken breast: Shredded or diced, leftovers work beautifully here
• 2 cups cucumber, thinly sliced: Use whatever variety you have, but English cucumbers have fewer seeds
• 1/4 cup red onion: Finely sliced adds just enough bite without overwhelming
• 1 cup plain Greek yogurt: The tangy backbone that makes this salad feel substantial
• 2 tbsp mayonnaise: Optional, but adds that extra velvety richness
• 2 tbsp fresh dill: Finely chopped, though 2 teaspoons dried works in a pinch
• 1 tbsp fresh lemon juice: Brightens everything and balances the creaminess
• 1 tsp Dijon mustard: Adds depth and helps emulsify the dressing
• 1 garlic clove: Minced fine, because garlic makes everything better
• Salt and black pepper: To taste, and dont be shy with either

Instructions

Make the creamy dressing:

Whisk together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, salt, and pepper until you have a silky, uniform mixture that coats the back of a spoon.

Combine everything:

Add the chicken, cucumber, and red onion to the bowl, then fold gently until every piece is lovingly coated in that creamy dill dressing.

Taste and adjust:

Scoop up a small bite and decide if it needs more salt, pepper, or lemon—the flavor should pop, not just taste like creamy yogurt.

Let it rest:

Cover the bowl and tuck it into the fridge for at least 15 minutes, because this salad transforms when the flavors have time to know each other.

Serve it up:

Pile into bowls and garnish with extra dill and green onions if you're feeling fancy, though it's just as good straight from the container.

Save to Pinterest

My sister-in-law requested this at every family gathering last summer, and I eventually started making double batches just so there would be leftovers for lunch the next day. Something about the combination of cool cucumber and warm dill feels like edible comfort.

Making It Your Own

I have added thinly sliced celery and radishes for extra crunch, and once I threw in some chopped apples for sweetness. The beauty here is that the creamy dressing plays nicely with whatever vegetables you need to use up.

Serving Suggestions

This salad shines scooped onto buttery lettuce cups, piled between slices of whole-grain bread, or simply eaten with a spoon while standing at the kitchen counter. My husband likes it wrapped in a warm tortilla, though I think that slightly defeats the cooling purpose.

Storage And Meal Prep

The flavors actually improve after a day in the refrigerator, making this ideal for Sunday meal prep. Store it in an airtight container and give it a good stir before serving, as some separation is natural.

• It keeps well for 3 to 4 days, though the cucumber will soften slightly
• If you plan to store it longer, keep the cucumbers separate and add them fresh
• The dressing can be made up to 3 days ahead on its own

Save to Pinterest

This is the recipe that taught me salads dont need to be boring, and sometimes the most satisfying meals come from throwing together whatever needs to be used up. Hope it becomes a summer staple in your kitchen too.

Recipe Questions & Answers

→ Can I use raw chicken instead of cooked chicken?

No, this salad requires pre-cooked chicken. You can poach, grill, or roast chicken breasts, or use convenient rotisserie chicken for faster preparation.

→ How long does this salad keep in the refrigerator?

The salad stays fresh for 2-3 days when stored in an airtight container. The cucumber may release liquid over time, so drain excess dressing before storing to maintain texture.

→ What can I use instead of Greek yogurt?

For dairy-free options, use plant-based yogurt or coconut yogurt. You can also substitute with sour cream or a combination of mayo and a lighter yogurt alternative.

→ How do I add more crunch to this salad?

Incorporate thinly sliced celery, radishes, or bell peppers for extra crunch. You can also serve it in crisp lettuce cups or alongside crackers and whole-grain bread.

→ Can I make this salad ahead of time?

Yes, prepare the dressing and chop vegetables separately. Combine everything 1-2 hours before serving to prevent the cucumber from becoming too soft. Store in an airtight container in the refrigerator.

→ Is this salad suitable for meal prep?

Absolutely. Store components separately in containers and combine just before eating to maintain freshness and texture. This makes it ideal for weekly meal preparation and work lunches.