Save I tossed together this salad on a humid Tuesday afternoon when the thought of turning on the stove felt unbearable. The cucumbers were ice-cold from the crisper, and I had leftover chicken I needed to use before it went bad. What started as a fridge-clearing mission turned into something I craved all week. The dill and lemon cut through the creaminess in a way that felt light but satisfying, and I ended up eating it straight from the bowl standing at the counter.
I brought this to a potluck once, thinking it might get lost among the casseroles and pasta salads. Instead, three people asked for the recipe before the afternoon was over. One friend admitted she ate the leftovers for breakfast the next day, which I completely understood. Theres something about the cool crunch of cucumber against tender chicken that makes you keep reaching for another bite, even when youre full.
Ingredients
- Cooked chicken breast: Rotisserie chicken saves time and adds a little extra flavor from the seasoning, but any cooked chicken works beautifully here.
- Cucumber: The star of the crunch factor, use English cucumbers if you want fewer seeds and thinner skin.
- Red onion: Slice it thin so it adds sharpness without overpowering the freshness of everything else.
- Plain Greek yogurt: This is what makes the dressing creamy and tangy while keeping it lighter than mayo-heavy versions.
- Mayonnaise: Optional, but a couple spoonfuls make it feel more like classic chicken salad if thats your thing.
- Fresh dill: The herb that ties it all together, bright and grassy in a way dried dill just cant match.
- Fresh lemon juice: Adds brightness and keeps the salad from tasting too heavy or one-note.
- Dijon mustard: A little sharpness that deepens the flavor without making it taste like mustard.
- Garlic clove: One clove minced fine disappears into the dressing but leaves a subtle warmth behind.
- Salt and black pepper: Taste as you go, the seasoning makes or breaks this dish.
Instructions
- Mix the dressing:
- In a large bowl, whisk together the Greek yogurt, mayonnaise if using, chopped dill, lemon juice, Dijon, minced garlic, salt, and pepper until smooth and creamy. The dressing should taste bright and well-seasoned on its own.
- Toss everything together:
- Add the cooked chicken, sliced cucumber, and red onion to the bowl and fold gently with a spatula or spoon until everything is evenly coated. Be gentle so the cucumber stays crisp and doesnt get bruised.
- Adjust seasoning:
- Taste a bite and see if it needs more salt, pepper, or a squeeze of lemon. This is where you make it yours.
- Chill if you can:
- Cover the bowl and let it sit in the fridge for at least 15 minutes so the flavors can marry and the salad gets even colder. You can skip this if youre hungry now, but its worth the wait.
- Serve cold:
- Spoon into bowls or onto a bed of greens, and garnish with extra dill or sliced green onions if you want it to look as good as it tastes.
Save My sister started making this for her meal prep Sundays and told me it changed her lunch routine completely. She packs it in glass containers with a handful of crackers on the side and says it keeps her full without that heavy, sluggish feeling. Its funny how a simple salad can become the thing you look forward to in the middle of a busy week.
Serving Suggestions
I love piling this into butter lettuce cups for a low-carb option, but its just as good stuffed into a pita or spread on toasted sourdough. Sometimes Ill serve it over a pile of mixed greens with cherry tomatoes and call it dinner. If youre feeding a crowd, set out crackers, bread, and lettuce leaves and let everyone build their own plate.
Storage and Make-Ahead Tips
This salad keeps well in an airtight container in the fridge for up to three days, though the cucumbers will soften a bit over time. If youre meal prepping, store the dressing and chicken separately from the cucumbers and onions, then toss everything together when youre ready to eat. It also travels well to picnics or packed lunches as long as you keep it cold.
Variations and Swaps
You can swap the chicken for canned tuna or cooked shrimp if you want to change things up. Add thinly sliced celery or radishes for extra crunch, or toss in some halved cherry tomatoes for color and sweetness. If dill isnt your favorite, try fresh parsley or basil instead.
- Use plant-based yogurt and skip the mayo to make it dairy-free.
- Add a handful of chopped walnuts or sunflower seeds for texture and healthy fats.
- Mix in a teaspoon of honey or a pinch of smoked paprika for a slightly different flavor profile.
Save This salad has become my go-to when I want something that feels nourishing without any fuss. I hope it finds a spot in your rotation too.
Recipe FAQ Section
- → Can I prepare this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors actually improve as they meld together, making it perfect for making ahead.
- → What are good substitutes for Greek yogurt?
You can use regular yogurt, sour cream, or plant-based yogurt for a dairy-free option. Adjust the consistency by adding a bit of lemon juice or water if needed to reach your desired creaminess.
- → How can I add more texture to this salad?
Consider adding thinly sliced celery, radishes, or toasted nuts like almonds or walnuts. You can also incorporate seeds such as sunflower or pumpkin seeds for extra crunch and nutrition.
- → Is this salad suitable for meal prep containers?
Absolutely. Store the salad in airtight containers to keep it fresh for up to 2-3 days. For best results with meal prep, add the dressing just before eating if serving over several days.
- → What are serving suggestions for this salad?
Serve it chilled on its own, stuffed in lettuce cups, spread on whole-grain bread, or paired with crackers. It also works beautifully as a filling for sandwiches or wraps for portable meals.
- → Can I make this salad without mayonnaise?
Yes, mayonnaise is optional. The Greek yogurt alone creates a creamy dressing. If you want extra richness without mayo, increase the yogurt slightly or add a splash of olive oil to the dressing.