Creamy Cucumber Chicken Salad (Print Version)

Tender chicken and crisp cucumbers combined with a creamy dill yogurt dressing for a light, protein-packed dish.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups cucumber, thinly sliced (about 1 large cucumber)
03 - 1/4 cup red onion, finely sliced

→ Dressing

04 - 1 cup plain Greek yogurt
05 - 2 tablespoons mayonnaise (optional)
06 - 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and black pepper, to taste

→ Garnish (optional)

11 - Extra fresh dill
12 - Sliced green onions

# Steps to Follow:

01 - Combine Greek yogurt, mayonnaise (if using), dill, lemon juice, Dijon mustard, garlic, salt, and black pepper in a large mixing bowl. Whisk until smooth.
02 - Add cooked chicken, cucumber, and red onion to the bowl. Toss gently to coat all ingredients evenly with the dressing.
03 - Taste and modify seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld, if time permits.
05 - Serve chilled, garnished with extra dill and sliced green onions if desired.

# Additional Tips::

01 -
  • It comes together in under 30 minutes but tastes like you planned it for days
  • The dressing doubles as a dip for vegetables or a spread for wraps
  • You can use leftover chicken or a rotisserie bird for maximum convenience
02 -
  • The salad gets even better after a few hours in the fridge, so do not be afraid to make it ahead
  • Cucumbers release water as they sit, which can thin the dressing slightly over time
  • If using leftover cooked chicken, bring it to room temperature before mixing for better flavor absorption
03 -
  • Grate the cucumber instead of slicing it if you want the flavors to blend even more seamlessly
  • Toast some sunflower seeds or pumpkin seeds and sprinkle on top for added texture
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