Cucumber Chicken Salad Recipe
The Cucumber Chicken Salad Recipe is a crisp, refreshing twist on the classic chicken salad—perfect for busy lunches, light dinners, or sunny picnics. Juicy chicken, crunchy cucumber, and a creamy, herby dressing come together in a way that feels both satisfying and full of bright flavor. This dish is not only quick to make, but also endlessly versatile and packed with protein, making it a go-to favorite for anyone craving something wholesome and delicious.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can create such a vibrant and satisfying salad! Each component in this Cucumber Chicken Salad Recipe brings its own special note, whether it’s a burst of freshness, a creamy texture, or a savory hit of flavor.
- Chicken breast: Use cooked, shredded or chopped chicken breast for juicy protein and a satisfying bite; rotisserie chicken works perfectly for ease.
- Cucumber: Diced or thinly sliced, cucumber adds that irresistible crunch and a refreshing coolness.
- Red onion: Finely chopped for a gentle zing and a pop of color, red onion keeps things lively.
- Plain Greek yogurt: This creamy base lightens up the dressing while sneaking in extra protein.
- Mayonnaise: Just a touch gives the salad that classic, silky richness.
- Lemon juice: Adds brightness and balances the creaminess with a tangy kick.
- Dijon mustard: A little goes a long way, adding depth and a subtle heat to the dressing.
- Fresh dill or parsley: Chopped herbs give a burst of green freshness; choose your favorite or use both!
- Salt and black pepper: Essential for bringing all the flavors together—season to taste and don’t be shy.
How to Make Cucumber Chicken Salad Recipe
Step 1: Prep the Salad Ingredients
Start by prepping all your ingredients, which makes assembly a breeze. Shred or chop your cooked chicken breast, dice or thinly slice the cucumber, and finely chop the red onion. Having everything ready to go ensures the Cucumber Chicken Salad Recipe comes together in minutes!
Step 2: Mix the Creamy Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, chopped fresh dill or parsley, and a good pinch of salt and black pepper. This dressing is the secret to that luscious, tangy flavor that makes every bite irresistible.
Step 3: Combine Everything
In a large bowl, combine the chicken, cucumber, and red onion. Pour the creamy dressing over the top and toss gently until everything is evenly coated. At this stage, the Cucumber Chicken Salad Recipe starts to look as tempting as it tastes!
Step 4: Chill for Best Flavor
Cover the bowl and let the salad chill in the refrigerator for at least 15 minutes. This quick rest helps the flavors meld beautifully, ensuring every bite is cool, crisp, and flavorful.
Step 5: Serve and Enjoy
When you’re ready to serve, give the salad a gentle toss and taste for seasoning. Now it’s time to enjoy your fresh, protein-packed creation—on its own, piled into lettuce wraps, or scooped up with crackers or pita.
How to Serve Cucumber Chicken Salad Recipe
Garnishes
A sprinkle of extra fresh herbs, a crack of black pepper, or a few slices of avocado can take this salad over the top. If you love a little extra crunch, add a handful of slivered almonds or chopped celery just before serving.
Side Dishes
Pair this salad with a simple green salad, a bowl of fresh fruit, or even a light soup for a complete meal. For a heartier lunch, serve it with whole-grain crackers, pita bread, or scooped into a halved avocado.
Creative Ways to Present
Spoon the Cucumber Chicken Salad Recipe into crisp lettuce cups for a fun, hand-held treat, or serve it in hollowed-out tomatoes for a stunning presentation. It also makes a fantastic filling for sandwiches, wraps, or even stuffed into mini bell peppers as a colorful appetizer!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Chicken Salad Recipe in an airtight container in the refrigerator. It will stay fresh and tasty for up to three days—just give it a quick stir before serving, as the dressing may settle a bit.
Freezing
Freezing is not recommended for this salad, as the creamy dressing and crisp cucumber will lose their lovely texture once thawed. For best results, enjoy this dish fresh from the fridge.
Reheating
There’s no need to reheat this salad—it’s meant to be served chilled! If you’re using cold rotisserie chicken straight from the fridge, let it sit out for a few minutes before mixing if you’d like a softer texture.
FAQs
Can I use a different protein besides chicken?
Absolutely! Turkey or even canned tuna would make great substitutes in this Cucumber Chicken Salad Recipe. Just be sure to shred or chop your protein of choice into bite-sized pieces for the best texture.
What’s the best way to keep cucumbers from getting soggy?
If you’re prepping ahead, you can lightly salt the cucumber slices and let them sit for a few minutes, then blot with a paper towel to draw out excess moisture before adding them to the salad.
Is there a dairy-free option?
Yes! Swap the Greek yogurt for a dairy-free alternative and make sure your mayonnaise is also dairy-free. The salad will still be creamy and delicious with these substitutes.
Can I make this salad ahead of time?
Definitely. The Cucumber Chicken Salad Recipe actually tastes even better after a short chill in the fridge, as the flavors have more time to mingle. Just wait to add any extra crunchy garnishes until right before serving.
What herbs work best in this recipe?
Fresh dill adds a classic, slightly tangy flavor, while parsley brings a milder, grassy freshness. Feel free to try chives, tarragon, or a combination of your favorite soft herbs to put your own spin on the salad!
Final Thoughts
If you’re searching for a fast, flavorful, and healthy lunch or dinner, you simply can’t go wrong with this Cucumber Chicken Salad Recipe. It’s endlessly adaptable and always a crowd-pleaser. Give it a try—you just might find it becomes your new go-to!
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Cucumber Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This refreshing Cucumber Chicken Salad is a quick and healthy meal option combining tender cooked chicken breast, crisp cucumber, and a creamy Greek yogurt-based dressing. Perfect for a light lunch or served in lettuce wraps, this low-carb and gluten-free salad is bursting with flavor and easy to prepare.
Ingredients
Salad Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 large cucumber, diced or thinly sliced
- 1/4 cup red onion, finely chopped
Dressing Ingredients
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill or parsley, chopped
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine the shredded chicken, diced cucumber, and red onion, ensuring all ingredients are well mixed to create a balanced base for the salad.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and black pepper until the dressing is smooth and creamy.
- Mix Together: Pour the dressing over the chicken mixture and toss gently but thoroughly until everything is evenly coated with the dressing.
- Chill: Cover the salad and chill in the refrigerator for at least 15 minutes to let the flavors meld and the salad to cool before serving.
- Serve: Serve the salad on its own, in lettuce wraps, or alongside crackers or pita bread for a satisfying meal or snack.
Notes
- For added crunch, stir in chopped celery or slivered almonds before serving.
- You can use rotisserie chicken to save time without sacrificing flavor.
- Adjust the yogurt-to-mayo ratio according to your taste preferences or dietary requirements for a lighter or richer dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 65 mg
