I absolutely love this Cucumber Chicken Salad—it’s a refreshing twist combining tender chicken with crisp cucumber and creamy dressing. It feels light yet satisfying, perfect for warm days, quick lunches, or potlucks.
Why You’ll Love This Recipe
I enjoy how it balances juicy chicken and cool cucumber with a creamy, tangy dressing. It’s easy to throw together with pantry staples and is infinitely versatile—great on its own, scooped onto greens, stuffed in a pita, or served alongside other dishes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken (shredded or cubed)
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Seeded and diced cucumber
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Mayonnaise
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Sour cream (or Greek yogurt)
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Fresh lemon juice
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Fresh dill (or parsley)
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Salt and pepper
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Optional: diced celery, sliced green onion, or a splash of vinegar
directions
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I shred or cube cooked chicken—rotisserie or poached work great.
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I seed and dice fresh cucumber, then pat dry to avoid extra moisture.
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I whisk together mayonnaise, sour cream (or yogurt), lemon juice, and chopped dill in a large bowl.
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I toss in the chicken and cucumber (plus celery or green onion if I’m adding crunch).
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I season with salt and pepper—and sometimes a splash of vinegar for brightness.
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I chill it for at least 30 minutes to let flavors meld.
Servings and timing
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Makes about 4–6 servings
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Prep time: 10 minutes
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Chill time: 30 minutes (optional)
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Total time: ~40 minutes
Variations
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Nutty twist: Stir in chopped almonds, pecans, or walnuts for crunch.
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Fruity flair: Fold in halved grapes or diced apple for sweetness and texture, a classic Southern spin.
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Herb swap: Use parsley, tarragon, or basil instead of dill.
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Creamier base: Mix in cream cheese or use all Greek yogurt for tang.
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Spicy kick: Add a dash of Dijon mustard or hot sauce.
storage/reheating
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To store: Keep in an airtight container in the fridge for up to 3 days.
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Before serving: Stir and taste—sometimes I freshen it with a squeeze of lemon or a sprinkle more dill.
FAQs
Can I use rotisserie chicken?
Absolutely—I often shred leftover rotisserie for convenience and flavor.
Does cucumber make it watery?
I always seed and pat dry the cucumber. Chilling it in a colander with a bit of salt helps prevent sogginess.
Can I skip the sour cream?
Yes—I swap it with extra mayo or Greek yogurt. The salad stays creamy but slightly lighter.
How can I make it ahead?
I’ll often mix it early in the day or the night before. Chilling gives it a chance for the flavors to develop.
What else can I serve it with?
It’s great in lettuce wraps, scooped on bread, alongside grilled meats, or served with crackers.
Conclusion
This Cucumber Chicken Salad is my go-to for an easy, fresh, and creamy meal. I love how adaptable it is without ever losing its bright, satisfying flavor. It’s one of those recipes I keep coming back to—it’s reliable, feel-good food every time.
Print
Cucumber Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings
Description
A refreshing, crunchy, and creamy chicken salad with crisp cucumber, tender chicken, and a tangy-herb dressing—perfect for light lunches or sandwich fillings.
Ingredients
2 cups cooked chicken, shredded or diced
1 large cucumber, seeded and diced
¼ cup red onion, finely chopped
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
Salt and black pepper, to taste
Optional: 1 celery stalk, finely diced
Instructions
In a large bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper until smooth.
Add the cooked chicken, diced cucumber, red onion, and optional celery. Gently fold to combine, ensuring everything is coated in the dressing.
Taste and adjust seasoning—add more lemon juice, salt, or pepper if desired.
Cover and chill for at least 30 minutes to allow flavors to meld.
Serve on crisp lettuce cups, in sandwiches or wraps, or spooned over greens for a light meal.
- Prep Time: 10 minutes
- Category: Salad
