Creamy Cucumber Chicken Salad (Printable Version)

Tender chicken and crisp cucumbers tossed in a creamy dill yogurt dressing. Light, refreshing, and perfect for summer.

# What You Need:

→ 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
06 - 2 tablespoons fresh dill, finely chopped
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 - Fresh dill for garnish
12 - Sliced green onions for garnish

# Steps:

01 - In a large mixing bowl, combine Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and black pepper. Whisk until smooth and well combined.
02 - Add cooked chicken, sliced cucumber, and red onion to the bowl with dressing. Toss gently until all ingredients are evenly coated.
03 - Taste the salad 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 and garnish with fresh dill and green onions.

# Expert Pointers:

01 -
  • It comes together in the time it takes to boil pasta, but feels more special.
  • The yogurt dressing is tangy and light, never heavy or cloying like mayo-based salads.
  • You can eat it straight from the bowl, stuff it in a pita, or pile it on crackers without changing a thing.
02 -
  • If your cucumbers are watery, salt the slices lightly and let them sit for 10 minutes, then pat them dry before adding.
  • Don't skip the resting time, the salad tastes twice as good after the dressing has soaked into the chicken.
  • Leftover salad gets even better the next day, but add a squeeze of lemon before serving to brighten it back up.
03 -
  • Use a rotisserie chicken and this becomes a 10-minute meal, no cooking required.
  • If the dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it's pourable.
  • Taste the salad cold, not at room temperature, because chilling dulls the seasoning slightly.
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