Creamy Cucumber Chicken Salad (Print Version)

Refreshing salad combining tender chicken and crisp cucumbers in a creamy dill yogurt dressing for a light, protein-rich meal.

# Components:

→ 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 for extra creaminess
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

11 - Extra fresh dill
12 - Sliced green onions

# Method:

01 - In a large mixing bowl, combine the Greek yogurt, mayonnaise if using, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Add the cooked chicken, sliced cucumber, and red onion to the bowl. Toss gently until everything is evenly coated with the dressing.
03 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cover and refrigerate for at least 15 minutes to allow flavors to meld together.
05 - Serve chilled, garnished with extra dill and green onions if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide what to order for lunch.
  • The yogurt dressing feels indulgent but keeps things surprisingly light and protein-rich.
  • You can prep it in the morning and let the flavors get even better by dinnertime.
  • It works as a main dish, a sandwich filling, or something to scoop onto crackers when friends drop by.
02 -
  • Salt the cucumbers lightly and let them sit for 10 minutes if they seem watery, then pat them dry before tossing.
  • Dont skip tasting the dressing before you add the chicken, its easier to fix seasoning when its still plain yogurt.
  • If you make this ahead, wait to add the cucumbers until just before serving so they stay crunchy.
03 -
  • Use a mandoline to slice the cucumbers paper-thin for an elegant texture that soaks up the dressing beautifully.
  • Let the salad sit for an hour in the fridge if you have time, the flavors deepen and it tastes even better cold.
  • Always taste before serving and add a final pinch of salt or squeeze of lemon to wake everything up.
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