Pin it The first time I made this salad was during a heatwave when my kitchen felt like an oven. I had leftover chicken from a weekend roast and a CSA box full of cucumbers threatening to go soft. Something cold and creamy seemed like the only logical answer to dinner that evening.
I brought this to a friends porch lunch last summer and watched three people ask for the recipe before even finishing their first bite. The combination of cool cucumber and dill just hits differently when the air is thick and humid. Now I make a double batch and keep it in the fridge for those days when cooking feels like too much effort but I still want something satisfying.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here or use poached breasts for a milder flavor that really lets the dressing shine
- 2 cups cucumber: English or Persian cucumbers are ideal since their skins are tender and seeds are minimal
- 1/4 cup red onion: Thinly sliced and rinsed under cold water to remove harsh bite while keeping that pop of color
- 1 cup plain Greek yogurt: Full fat creates the most luxurious texture but 2% still yields satisfying creaminess
- 2 tbsp mayonnaise: This optional addition rounds out the tanginess of the yogurt beautifully
- 2 tbsp fresh dill: The herb that makes this salad sing, though dried works in a pinch with half the amount
- 1 tbsp fresh lemon juice: Brightens everything and balances the rich dairy base
- 1 tsp Dijon mustard: Just enough emulsifier to bring the dressing together and add subtle depth
- 1 garlic clove: Minced finely so it disperses evenly without overwhelming bites of raw heat
Instructions
- Make the dressing first:
- Whisk together the Greek yogurt, mayonnaise if using, dill, lemon juice, Dijon, garlic, salt and pepper until completely smooth. Letting this sit while you prep everything else allows the garlic to mellow and flavors to marry.
- Prep your vegetables:
- Slice the cucumber as thin as you have patience for, paper thin if possible, and thinly slice the red onion. Rinsing the onion under cold water for 30 seconds removes the harsh sulfur compounds while keeping the crunch and color.
- Combine everything:
- Add the cooked chicken and vegetables to the dressing and fold gently until every piece is coated. Take your time here so the chicken stays in satisfying chunks rather than shreds.
- Taste and adjust:
- This is when the magic happens. Add more lemon for brightness, more salt for depth, or even a tiny pinch of sugar if your cucumbers were bitter.
- Let it rest:
- Refrigerate for at least 15 minutes but honestly an hour is better. The cold brings everything together and the cucumbers release just enough liquid to create this incredible creamy sauce.
Pin it This recipe became my go to for new mothers and anyone recovering from surgery because it feels nourishing without being heavy. Something about the combination of protein and cool crisp vegetables just hits the spot when you need comfort food that will not weigh you down.
Make It Your Own
The base recipe is perfect as written but I have found that celery adds this incredible crunch that plays so nicely against the tender chicken. Radishes bring a peppery bite and thin sliced apple gives this unexpected sweetness that makes people pause and try to figure out what makes this version different.
Serving Ideas
Scoop it into butter lettuce cups for an elegant low carb option or pile it onto toasted sourdough for a lunch that will stick with you through a long afternoon. Crackers work but honestly my favorite way might be straight from the bowl standing at the counter.
Storage And Prep
This keeps beautifully for three to four days in the fridge and the cucumber softens just enough to become even more delicious. The herbs may darken a bit but the flavor stays vibrant and the texture remains satisfyingly creamy.
- Chop extra herbs and store them separately to stir in before serving leftovers
- Wait to add garnishes until you are ready to serve
- If the dressing tightens up after chilling, a splash of lemon juice brings it back to life
Pin it Some recipes are about technique and others are about ingredients but this one is about the simple pleasure of something cool and satisfying when life feels a little too warm and overwhelming.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, this salad is ideal for meal prep. Combine all ingredients and refrigerate for up to 2 days. The flavors actually improve as they blend together. Store in an airtight container.
- → What type of chicken works best?
Use cooked chicken breast for the leanest option. Rotisserie chicken is convenient and works wonderfully. For extra flavor, consider using a combination of white and dark meat.
- → How can I make this dairy-free?
Substitute Greek yogurt with plant-based yogurt or cashew cream. Use dairy-free mayonnaise or omit it entirely. The salad remains creamy and delicious with these swaps.
- → What are good serving suggestions?
Serve chilled on its own, in lettuce cups, on whole-grain bread, or with crackers. It also works well alongside fresh fruit or vegetable sides for a complete meal.
- → Can I add other vegetables to this?
Absolutely. Thinly sliced celery, radishes, bell peppers, or cherry tomatoes add excellent crunch and freshness. Adjust quantities to your preference while maintaining the balance of flavors.
- → How long does this salad stay fresh?
Covered and refrigerated, this salad keeps for up to 2 days. The cucumber will soften over time, so consume within 24 hours for optimal crispness and texture.