Save Pin My neighbor brought over an absurd amount of cucumbers from her garden last July, and I found myself staring at a mountain of them on my kitchen counter. I'd already made pickles, given some away, and still had enough to feed a small army. That's when I remembered my mother-in-law's trick of mixing cooling vegetables with leftover chicken for those oppressively humid days when turning on the oven feels like a personal offense.
Last summer, I made a huge batch for my sister's baby shower and watched it disappear in twenty minutes flat. My brother-in-law, who typically regards salad with deep suspicion, went back for thirds and asked for the recipe before he even finished his plate. Something about the cool crunch against tender chicken just works on a primal level.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken from the grocery store works beautifully here, and nobody will know you took the shortcut
- 2 cups cucumber, thinly sliced: English cucumbers are ideal because they have thinner skin and fewer seeds, but whatever you have on hand will do
- 1/4 cup red onion, finely sliced: Soak the slices in ice water for ten minutes if you want to mellow out their sharp bite
- 1 cup plain Greek yogurt: Full-fat yogurt creates that luxurious restaurant texture, though low-fat still works perfectly well
- 2 tbsp mayonnaise: This is entirely optional, but adds that familiar creaminess people expect in chicken salad
- 2 tbsp fresh dill: Dried dill works in a pinch, but fresh dill makes this taste like it came from a proper deli counter
- 1 tbsp fresh lemon juice: Brightens the whole dish and cuts through the rich yogurt beautifully
- 1 tsp Dijon mustard: Just enough to add depth without making it taste like a sandwich spread
- 1 garlic clove, minced: Grate it on a microplane so it practically dissolves into the dressing
- Salt and black pepper: Greek yogurt needs more salt than you'd expect, so dont be shy with it
Instructions
- Whisk together the dressing base:
- Combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and pepper in a large mixing bowl until completely smooth and no yogurt lumps remain
- Add your main ingredients:
- Gently fold in the cooked chicken, cucumber slices, and red onion until everything is coated but not mashed together
- Taste and adjust:
- Sneak a small bite and add more salt, pepper, or lemon juice until the flavors pop the way you like them
- Let it rest:
- Cover the bowl and refrigerate for at least fifteen minutes, though an hour gives the flavors time to really become friends
- Finish and serve:
- Sprinkle extra fresh dill and sliced green onions on top right before serving for that finished look
Save Pin This became my go-to lunch during that week when my air conditioner died and cooking anything felt like punishment. I ate it straight from the bowl standing in front of the open refrigerator door, and honestly, it was one of the most satisfying meals of that whole summer.
Make It Your Own
Thinly sliced celery or radishes add incredible crunch and color variation. Sometimes I throw in chopped walnuts for texture, especially when serving it to guests who appreciate that little something extra.
Serving Ideas
Lettuce cups turn this into an elegant appetizer, though I'm perfectly happy scooping it onto whole-grain toast for a hearty lunch. My kids surprisingly love it wrapped in large tortillas for a refreshing spin on the typical sandwich routine.
Storage & Meal Prep
This keeps beautifully in the refrigerator for three to four days, though the cucumbers will soften over time. If you're meal prepping, consider adding the cucumbers fresh each day to maintain that satisfying crunch.
- Store in an airtight container to prevent the yogurt from absorbing other fridge flavors
- Give it a good stir before serving leftovers, as the dressing tends to settle at the bottom
- The flavors actually improve after a day, so don't hesitate to make it the night before
Save Pin There's something deeply satisfying about a dish that requires no heat, tastes better with time, and somehow manages to feel both indulgent and virtuous all at once.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this salad works wonderfully as a make-ahead meal. You can prepare it up to 1 day in advance and store it covered in the refrigerator. The flavors actually deepen as it sits, making it even more delicious.
- → What are good serving suggestions?
Serve it chilled on its own, in lettuce cups for a low-carb option, between slices of whole-grain bread as a sandwich, or alongside crackers. You can also spoon it onto tomato slices or avocado halves for elegant plating.
- → How do I make this dairy-free?
Simply substitute the Greek yogurt with a plant-based alternative like coconut or cashew yogurt, and use dairy-free mayonnaise. The dressing will remain creamy and flavorful while accommodating dairy restrictions.
- → Can I add other vegetables?
Absolutely. Celery, radishes, bell peppers, or cherry tomatoes all work beautifully. Just slice them thinly for even texture. Add about 1 cup of additional vegetables to maintain the best flavor balance.
- → What's the best way to keep it crispy?
Store the salad in an airtight container in the coldest part of your refrigerator. For optimal crunch, you can store the dressing separately and toss with vegetables and chicken just before serving if preparing more than a few hours ahead.